Best Noodle And Chicken Bowl Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

OYAKODON (JAPANESE CHICKEN EGG AND NOODLE BOWL)

Oyakodon (Japanese Chicken Egg and Noodle Bowl) image

Oyakodon is traditionally served with rice but I prefer noodles. If you can't find instant Dashi it is available on Amazon. Togarashi is a Japanese chili powder you could substitute red pepper flakes or any chili powder you like.

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 11

Ingredients

2 cup(s) water
2 teaspoon(s) instant dashi stock mix
2 tablespoon(s) soy sauce
3 tablespoon(s) sugar
1 large onion diced
3 - boneless skinless chicken thighs sliced
3 - green onions diced
4 large eggs
1 cup(s) cilantro chopped
3 cup(s) rice noodles cooked according to package directions
- togarashi or red pepper flakes for serving

Steps:

Place the water in a large pot. Bring to a boil. Add the instant Dashi and stir until dissolved. Add the soy sauce and sugar.
Stir in the onions, and green onions and cook 5 minutes. Add the chicken pieces and cook 5 more minutes. Stir in the cilantro.
Separate the egg whites and the egg yolks. Beat the whites a bit and drizzle them in the hot soup stirring constantly.
Place the rice noodles in 4 bowls. Ladle the soup over the noodles. Top each bowl with one egg yolk. Sprinkle with Togarashi or red pepper flakes.

NOODLE AND CHICKEN BOWL

Noodle and Chicken Bowl image

Who needs takeout when you can create an Asian-inspired main dish at home in 15 minutes?

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups water
2 packages (3 oz each) Oriental-flavor ramen noodle soup mix
1 cup fresh spinach leaves, torn into bite-size pieces
2 oz fresh snow pea pods, strings removed, cut in half crosswise (1/2 cup)
1/2 cup shredded or julienne-cut carrots
1 can (8 oz) sliced water chestnuts, drained
1 teaspoon sesame oil
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 medium green onions, chopped (2 tablespoons)

Steps:

In 3-quart saucepan, heat water to boiling over medium-high heat. Add noodles (breaking apart if desired), spinach, pea pods, carrots and water chestnuts. Cook 3 minutes, stirring occasionally.
Stir in seasoning packets from soup mixes, sesame oil, chicken and onions. Cook 1 to 2 minutes or until chicken is hot.

Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 2 g, TransFat 2 1/2 g