Best Chicken Noodle Bowl Recipes

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THAI COCONUT CHICKEN SOUP (NOODLE BOWL)



Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g

ASIAN CHICKEN AND SNOW PEA NOODLE BOWL



Asian Chicken and Snow Pea Noodle Bowl image

A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.

Provided by threeovens

Categories     Clear Soup

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
4 ounces uncooked vermicelli, broken into thirds (sub other noodle)
1/2 lb cooked chicken, cubed
3 ounces snow peas (fresh or frozen)
1 cup matchstick cut carrot (or shredded)
1/2 teaspoon chili sauce (sub 1 or 2 drops hot sauce)
1/2 cup chopped green onion
1/4 cup chopped cilantro (sub parsley)
2 tablespoons lime juice
2 teaspoons soy sauce
1 tablespoon grated ginger

Steps:

  • Bring broth to a boil in a large saucepan over high heat.
  • Stir in vermicelli or other noodle, return to boil.
  • Reduce heat to medium high and simmer about 6 minutes.
  • Stir in chicken, snow peas, carrots and chili sauce.
  • Simmer about 2 minutes.
  • Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
  • Serve immediately.

Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7

SESAME CHICKEN NOODLE BOWL



Sesame Chicken Noodle Bowl image

This dish is quick and easy to make. It has lots of veggies, noodles, and chicken. All tossed in a sauce made from brown sugar, soy sauce, and ginger.

Provided by CookingWithShelia

Categories     Noodle Bowl Recipes

Time 40m

Yield 4

Number Of Ingredients 19

2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Chinese five-spice powder
2 tablespoons grapeseed oil
1 (10 ounce) package Chinese egg noodles
1 tablespoon sesame oil
¼ cup thinly sliced red cabbage
1 carrot, shredded
½ red bell pepper, thinly sliced
½ medium poblano pepper, sliced
3 stalks green onions, white parts only, chopped
½ cup snow peas
4 medium (blank)s mushrooms, sliced
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
¼ cup brown sugar
¼ cup low-sodium soy sauce
1 tablespoon chile paste
½ tablespoon Sriracha sauce
1 tablespoon toasted sesame seeds

Steps:

  • Season chicken with five-spice powder.
  • Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
  • Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
  • Stir sauce into wok and cook for 3 minutes. Serve.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 76.1 g, Cholesterol 108.1 mg, Fat 17.4 g, Fiber 4.5 g, Protein 30.8 g, SaturatedFat 2.8 g, Sodium 720.6 mg, Sugar 18.4 g

PINEAPPLE MOJO CHICKEN NOODLE BOWL



Pineapple Mojo Chicken Noodle Bowl image

Provided by Food Network

Categories     main-dish

Time P1DT10h10m

Yield 8 cups

Number Of Ingredients 56

1 pineapple
4 ounces fresh ginger
1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice
4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano
2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering
One 8.8-ounce package bean thread noodles
2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows
Caribbean Black Beans, recipe follows
Cilantro Aioli, recipe follows, for serving
Pickled Red Onions, recipe follows
Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise

Steps:

  • For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
  • For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
  • Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
  • For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
  • For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
  • Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
  • Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
  • Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
  • Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY



Chicken Teriyaki Crispy Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds

Provided by Betsy Carter

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

½ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 cloves garlic, minced
2 teaspoons cornstarch
1 tablespoon oil, plus more for frying
4 oz vermicelli rice noodle
1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
salt, to taste
pepper, to taste
1 ½ cups snap peas, blanched
1 radish, thinly sliced
2 scallions, thinly sliced
fresh cilantro, chopped, to taste
2 teaspoons sesame seeds

Steps:

  • In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
  • Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
  • Pull the rice noodles apart into eight portions.
  • Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
  • Season the chicken with salt and pepper.
  • Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  • Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
  • Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams

THAI NOODLE BOWL WITH CHICKEN



Thai Noodle Bowl with Chicken image

Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon roasted peanut oil
2 tablespoons finely chopped peeled fresh ginger
1 large red onion, finely diced
1 pound ground chicken
2 teaspoons ground turmeric
2 teaspoons chili-garlic sauce (such as sambal oelek)
Kosher salt
4 cups low-sodium chicken broth
1/2 bunch mustard greens, leaves torn
6 ounces rice vermicelli noodles
1/4 cup finely chopped pickled ginger
Chopped salted peanuts and fresh cilantro, for topping

Steps:

  • Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
  • Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams

SWEET-AND-SOUR CHICKEN-NOODLE BOWL



Sweet-and-Sour Chicken-Noodle Bowl image

In this refreshing noodle bowl dinner, crunchy mix-ins like carrots, cabbage, and cucumbers are tossed with a sweet and tangy mixture of lime juice, sweet chili sauce, and ginger. Thin rice noodles and leftover sliced roast chicken, or meat from a rotisserie chicken, make this a filling meal that's perfect for a warm evening on the patio or packed up for a picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

1 teaspoon grated lime zest, plus 3 tablespoons fresh juice (from 1 to 2 limes)
2 tablespoons sweet chili sauce, such as Mae Ploy
2 teaspoons finely grated fresh ginger
1/4 cup coarsely chopped fresh cilantro, plus whole leaves for serving
Kosher salt
1/3 cup vegetable oil
1 cup each shredded cabbage and carrots, or 2 cups store-bought coleslaw mix
2 mini cucumbers, thinly sliced (1 cup)
10 ounces rice vermicelli
1 1/2 cups sliced cooked chicken (preferably breast meat)
Chopped roasted peanuts and sliced red or green serrano chiles, for serving

Steps:

  • Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
  • Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.

QUICK SESAME CHICKEN NOODLE BOWL



Quick Sesame Chicken Noodle Bowl image

Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!

Provided by thedailygourmet

Categories     Noodle Bowl Recipes

Time 25m

Yield 6

Number Of Ingredients 12

28 ounces fresh udon noodles
1 pound chicken tenderloins
2 tablespoons oil for cooking
2 stalks green onions - chopped, green and white parts separated, divided
1 ½ tablespoons grated fresh ginger root
5 cloves garlic, minced
1 (12 ounce) package frozen stir-fry vegetables
4 tablespoons oyster sauce
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons toasted sesame seeds

Steps:

  • Soak the udon noodles in warm water to separate.
  • Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
  • Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
  • Drain the noodles, and add the noodles to the stir-fry mixture.
  • Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 85.3 g, Cholesterol 43.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 27.3 g, SaturatedFat 1.6 g, Sodium 1581 mg, Sugar 4.8 g

VIETNAMESE CHICKEN NOODLE BOWL FOR TWO



Vietnamese Chicken Noodle Bowl for Two image

Make and share this Vietnamese Chicken Noodle Bowl for Two recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 25

8 ounces boneless skinless chicken thighs (or pork, beef or any seafood)
1 garlic clove, minced
1 tablespoon lime juice (about 1/2 fresh lime)
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1 tablespoon brown sugar
1/2 tablespoon vegetable oil
1/2 stalk lemongrass, white part only cut into 2 pieces and smashed
1 1/2 tablespoons fish sauce
2 tablespoons cups rice vinegar
1 tablespoon white sugar
1/4 cup water
1 garlic clove, finely chopped
1/2 red birdseye chili (or adjust quantity to your taste) or 1/2 jalapeno pepper, finely chopped (or adjust quantity to your taste)
1 1/2 tablespoons lime juice
1/2 tablespoon vegetable oil or 1/2 tablespoon coconut oil
3 1/2 ounces rice vermicelli, dried (Vietnamese rice noodles or substitute cooked vermicelli)
1 carrot, julienned
1 cucumber, julienned (with seeds removed)
1 1/2 cups shredded lettuce
1 cup bean sprouts
1 small handful mint leaf
1 small handful cilantro
sliced chili (optional)
lime wedge (optional but makes the dish)

Steps:

  • Combine chicken and marinade ingredients and set aside for at least 20 minutes.
  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.
  • Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.

Nutrition Facts : Calories 506.3, Fat 12.4, SaturatedFat 2.3, Cholesterol 94.9, Sodium 2157.6, Carbohydrate 66.2, Fiber 4.7, Sugar 21.9, Protein 34.1

CHICKEN AND GREEN BEAN NOODLE BOWL



Chicken and Green Bean Noodle Bowl image

This fresh, vibrant dish starts with two readily available pantry items--canned green beans and ramen noodles. The addition of colorful vegetables and chicken makes it a filling weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
3 tablespoons honey
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper
Three 3-ounce packages dried ramen noodles, flavor packets discarded
3 tablespoons seasoned rice vinegar
One 14.5-ounce can cut green beans, well drained
2 cups shredded red cabbage
3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped
1 carrot, grated
1/4 cup chunky peanut butter
1 to 2 teaspoons sriracha
1/4 cup honey-roasted peanuts, chopped

Steps:

  • Preheat the broiler. Line a baking sheet with foil.
  • Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
  • Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
  • Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
  • Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.

BROCCOLI AND CHICKEN NOODLE BOWL



Broccoli and Chicken Noodle Bowl image

The original recipe calls for tofu, but I prefer chicken. Beef or pork would also work nicely here. If you don't have peanut oil, vegetable or canola can also be used. If you don't have rice noodles you can use cooked thin spaghetti or vermicelli.

Provided by threeovens

Categories     One Dish Meal

Time 1h

Yield 6 portions, 6 serving(s)

Number Of Ingredients 12

1 lb chicken, cooked, cut into cubes
8 ounces wide rice noodles
2 tablespoons peanut oil
3 medium shallots, sliced
6 garlic cloves, minced
1 jalapeno pepper, minced
2 teaspoons ginger, minced
3 cups broccoli florets
2 tablespoons soy sauce
1 tablespoon sweet soy sauce (sub regular)
1 tablespoon fish sauce
basil (to garnish)

Steps:

  • Soak rice noodles in warm water for about 30 minutes or until soft.
  • Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove.
  • Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.
  • Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.

VIETNAMESE CHICKEN NOODLE BOWL



VIETNAMESE CHICKEN NOODLE BOWL image

Categories     Chicken

Yield 4

Number Of Ingredients 20

5 boneless skinless chicken breasts, cut in 1" chunks
2 cups shredded napa cabbage
1 carrot, julienned
1 cucumber, julienned
1 cup cilantro, washed and chopped roughly
2 cups bean sprouts
5 green onions, diced
1 cup salted peanuts, chopped
1 lb cooked rice vermicelli noodles OR I used whole wheat spaghetti noodles (boil while cooking chicken
Sauce for Chicken
1/2 cup peanut butter (I used natural)
1 T sugar (I used xylitol)
1 tsp asian garlic chili sauce
1 T fish sauce
1 T rice wine vinegar
1/3 cup water
1 clove garlic
1 tsp fresh grated ginger
1/4 cup chopped peanuts(from above ingredients)
1 tsp sesame oil

Steps:

  • Heat a large saute pan until very hot. Put about 2 T of sesame oil in the pan and toss in chopped chicken and cook until cooked through. Mix all above ingredients well in a bowl except peanuts. Pour over cooked chicken while it is still over the heat. Stir over heat for 5 minutes. Remove from heat and toss in peanuts. Mix well. Set aside. Dressing to pour over top 1/2 cup rice wine vinegar 2 T sugar (I used xylitol) 1/3 cup fish sauce 1 tsp chopped cilantro 2 cloves grated garlic 1 tsp freshly grated ginger 1/2 T asian garlic chili sauce 1/3 cup water Stir all ingredients together until sugar is dissolved. Assembly In a large bowl place 1/2 cup shredded cabbage. Then place 1 cup noodles off to one side of the bowl. On the other side of the bowl put 2/3 cup chicken. Then on the noodles place 1/8 cup of each cilantro, bean sprouts, carrots, and cucumber in a row next to each other. Pour 1/4 cup of dressing over the bowl. Then sprinkle 1/8 cup of peanuts over the whole bowl.

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)



Pam's Asian Chicken Noodle Bowl (Pho) image

This is my take on a quick, at home version of Pho. Some of my ingredients are non traditional, but it's my recipe, right? My husband's eyes light up when I hand him a giant bowl of this to enjoy and that's what counts.

Provided by Pamela Rappaport

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 19

FOR THE BROTH
2 boneless skinless chicken breasts, you can use other cuts if preferred
1 Tbsp better than bullion chicken flavor
1/2 white onion
1 tsp ground ginger in the tube, or fresh grated ginger
1 tsp ground lemongrass in the tube, or stalk fresh
1 Tbsp thai fish sauce
FOR THE BOWLS
1 pkg pho noodles, or substitute rice noodles or regular thin spaghetti
4 or 5 leaves napa cabbage, sliced across in 1 inch sections
1 c snow pea pods
1/2 c julienne or matchstick carrots
1 c fresh bean sprouts
2 c fresh baby spinach
GARNISHES
1 jalapeno sliced thin
1/2 bunch fresh cilantro, roughly chopped
thai red chili sauce or siracha sauce
1 fresh limes cut in wedges

Steps:

  • 1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
  • 2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
  • 3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
  • 4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
  • 5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
  • 6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
  • 7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
  • 8. Slice the chicken and place on top.
  • 9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
  • 10. Serve immediately with the garnishes.

SPICY CHICKEN & BOK CHOY NOODLE BOWL



Spicy Chicken & Bok Choy Noodle Bowl image

Low fat version of Rachael Ray's Shrimp Noodle Bowl - we like it better with chicken, but you can substitute shrimp.

Provided by BellaBooDaisy

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
2 teaspoons crushed red pepper flakes
4 garlic cloves, chopped
2 inches gingerroot, peeled and cut into very thin matchsticks or grated
2 cups shiitake mushroom caps, sliced
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
salt and pepper
1 quart fat-free low-sodium chicken broth
1 cup fat-free low-sodium chicken broth
1 1/2 lbs chopped chicken
1/2 lb vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

  • Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and. Put a lid on the pot and bring soup to a boil.
  • Add chicken and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Nutrition Facts : Calories 765.3, Fat 38.7, SaturatedFat 9.4, Cholesterol 127.6, Sodium 218.6, Carbohydrate 58.7, Fiber 3.9, Sugar 5.2, Protein 46.7

WW SOBA CHICKEN NOODLE BOWL



WW Soba Chicken Noodle Bowl image

Another recipe out of the weight watchers cookbook called "Fresh, Fabulous, Fast" it has 6 pts + per serving...

Provided by teresas

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces soba noodles, thin
4 cups reduced-sodium chicken broth
2 cups water
12 ounces boneless skinless chicken breasts, cut into 3/4 inch chunks
5 shiitake mushroom caps, sliced
4 slices fresh ginger, peeled (1/8 inch thick)
3 tablespoons reduced sodium soy sauce
1/2 cup snow peas, cut diagonally into 1/2 inch wide strips
1/2 cup frozen baby peas, thawed
2 cups Baby Spinach, packed
1 scallion, minced

Steps:

  • Cook noodles according to package directions, omitting salt if desired.
  • Drain and keep warm.
  • Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
  • Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
  • Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
  • Stir in noodles.
  • Remove and discard ginger.
  • Ladle soup evenly into 4 serving bowls; sprinkle with scallion.

Nutrition Facts : Calories 324.2, Fat 4.2, SaturatedFat 1, Cholesterol 54.4, Sodium 927.8, Carbohydrate 43.8, Fiber 2.3, Sugar 3.1, Protein 31.8

CHICKEN NOODLE BOWL



Chicken Noodle Bowl image

here's proof a fast-food favorite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast. It's a healthy meal to please takeout fans.

Provided by Chef mariajane

Categories     Gumbo

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
375 g boneless skinless chicken breasts, cut into thin strips (about 2)
2 tablespoons fresh gingerroot, monced (or 1 tsp. ground ginger)
3 cups chicken broth, reduced sodium
1/4 cup soy sauce, reduced sodium
2 tablespoons rice vinegar
1 teaspoon asian red chili sauce (or to taste)
250 g small mushrooms, thinly sliced
3 stalks celery, thinly sliced
175 g wide rice noodles
2 tablespoons cornstarch
1 1/2 cups milk
2 green onions, thinly sliced
1 sweet red pepper, thinly sliced

Steps:

  • Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside, transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
  • Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
  • Whisk cornstarch into milk; stir into pot.
  • Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
  • Stir in chicken mixture. Season to taste with chili sauce.
  • Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
  • Garnish with red pepper and green onions.
  • FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.

Nutrition Facts : Calories 435.5, Fat 9.2, SaturatedFat 4.7, Cholesterol 74.8, Sodium 1811.5, Carbohydrate 53.1, Fiber 3.6, Sugar 4.2, Protein 33.8

FIERY THAI NOODLE BOWL WITH CRISPY CHICKEN THIGHS



FIERY THAI NOODLE BOWL WITH CRISPY CHICKEN THIGHS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 3

4 (4-ounce) skin-on, boneless chicken thighs 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1 tablespoon canola oil 4 ounces uncooked rice vermicelli 1 1/2 cups cilantro stems (about 1 bunch) 1/4 cup no-salt-added chicken stock (such as Swanson) 1/4 cup water 2 teaspoons minced peeled fresh ginger 3 garlic cloves 2 fresh Thai chiles 1 1/4 cups chopped yellow squash (about 1 medium) $
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6 ounces baby bok choy, halved and sliced 1 tablespoon lower-sodium soy sauce 8 lime wedges

Steps:

  • 1. Preheat oven to 425°. 2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm. 3. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine. 4. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended. 5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

PINEAPPLE CHICKEN NOODLE BOWL



Pineapple Chicken Noodle Bowl image

Yummy is the only way to describe this pineapple chicken noodle bowl.

Provided by barbara lentz

Categories     Chicken

Time 20m

Number Of Ingredients 22

MARINADE
2 Tbsp soy sauce
1 Tbsp peanut oil
1 Tbsp cornstarch
1/2 tsp sesame oil
2 Tbsp pineapple juice
3 boneless chicken thighs cut into pieces
SAUCE
2 tsp cornstarch
1 c chicken stock
2 tsp dark soy sauce
2 Tbsp brown sugar
NOODLE BOWL
2 Tbsp peanut oil
1 medium shallot diced
1 inch piece ginger grated
4 clove garlic minced
3 green onions chopped
1 c pineapple chunks
4 oz glass noodles ( cellophand noodles) cooked according to package directions and drained
TOPPING
cashew pieces for garnish

Steps:

  • 1. Mix the ingredients together for the marinade. Mix the chicken pieces in the marinade and place in the fridge for at least an hour.
  • 2. Mix the sauce ingredients together in a bowl and set aside.
  • 3. In a wok of skillet add the oil. Add the shallots and stir fry 2 minutes. Add the garlic and ginger and stir fry 1 minute. Drain the chicken reserving the marinade. Add the chicken to the Wok and stir fry 3 minutes.
  • 4. Add the green onions and sauce and bring to a boil. Add the reserve marinade and cook until thickened. Stir in the pineapple chunks and the glass noodles. Stir until well incorporated. Serve garnished with cashews.

THAI CASHEW CHICKEN NOODLE BOWL



Thai Cashew Chicken Noodle Bowl image

Yummy noodle bowl

Provided by barbara lentz

Categories     Chicken

Time 20m

Number Of Ingredients 13

2 Tbsp peanut oil
1/2 c cashews unsalted
2 clove garlic minced
1 small onion diced
2 boneless chicken thighs cut into bite size pieces
8 oz vermicelli rice noodles cooked according to package directions
3 scallions chopped white and green parts separated
fresh cilantro for garnish
SAUCE
1 Tbsp each oyster sauce & brown sugar
1 tsp dark soy sauce
2 tsp fish sauce
3 Tbsp water

Steps:

  • 1. Mix the sauce ingredients together in a bowl and set aside. Heat oil in a wok or skillet and add the cashews and cook 5 minutes. Remove from wok with slotted spoon and set aside.
  • 2. Add the onion and garlic to the Wok. Cook 30 seconds. Add the chicken pieces and cook 2 minutes. Add the white parts of the green onion and cook 1 minute. Add the drained cooked noodles and toss to mix.
  • 3. Add the sauce and cook until warmed through. Serve topped with the cashews and cilantro

GINGER VEGETABLE CHICKEN NOODLE BOWL



Ginger Vegetable Chicken Noodle Bowl image

Make and share this Ginger Vegetable Chicken Noodle Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
4 garlic cloves, minced
1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
1 cup shredded carrot
salt
fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons Chinese five spice powder
6 cups chicken stock
1/2 lb vermicelli
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
2 cups fresh crisp bean sprouts

Steps:

  • Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
  • Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
  • Add in the stock and bring soup to a boil.
  • Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
  • Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

Nutrition Facts : Calories 565, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.6, Sodium 618.2, Carbohydrate 63.3, Fiber 4.1, Sugar 10.5, Protein 45.2

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