Asian Chicken Noodle Bowl In Dashi Broth Recipes

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THAI CHICKEN NOODLE BOWL



Thai Chicken Noodle Bowl image

Savory and flavorful with the crunch of fresh vegetables and the smoothness of coconut milk, this Thai noodle bowl is a winner.

Provided by Laura

Time 40m

Number Of Ingredients 16

1 lb Thai rice noodles
1 tsp canola oil
2 tsp chopped ginger
2 cloves garlic, chopped
1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
1 pouch Thai yellow curry paste, such as de Siam
1 can coconut milk
2 tbsp soy sauce
2 tbsp fish sauce
1/2 cup chicken broth
1 cup bean sprouts
1 cup shredded purple cabbage
1 cup shredded carrots
1 bunch cilantro, roughly chopped
1 bunch scallions, thinly sliced
1 lime, cut into wedges

Steps:

  • Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
  • Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  • Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
  • Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
  • Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
  • While sauce simmers, cook noodles according to package directions. Drain and set aside.
  • Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
  • Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

Nutrition Facts : Calories 658 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 60 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1695 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

ASIAN NOODLE BOWL



Asian Noodle Bowl image

Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 40m

Yield 4

Number Of Ingredients 13

1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
¾ cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
¼ cup chopped peanuts
2 each sliced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon Asian chili sauce (Sriracha sauce)
1 teaspoon Soy sauce

Steps:

  • Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
  • Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
  • Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 49.8 g, Cholesterol 22.5 mg, Fat 18 g, Fiber 5.2 g, Protein 21.7 g, SaturatedFat 3.6 g, Sodium 1173.1 mg, Sugar 3 g

ASIAN CHICKEN NOODLE BOWL



Asian Chicken Noodle Bowl image

Linguine tossed with chicken and vegetables in a peanut sauce flavored with lime juice

Provided by ReadySetEat

Categories     Pasta, Main Dish

Time 25m

Yield 6

Number Of Ingredients 9

1 pkg (9 oz each) refrigerated linguine, uncooked
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 cups Birds Eye® Pepper Stir-Fry
2 cups Birds Eye® Steamfresh® Sugar Snap Peas
3/4 cup water
1/2 cup creamy peanut butter
1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
2 tablespoons lime juice

Steps:

  • Cook linguine according to package directions, omitting salt. Drain; return to pan.
  • Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.
  • Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.

Nutrition Facts : @id https, Calories 391 calories

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

ASIAN NOODLES WITH CHICKEN



Asian Noodles with Chicken image

My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Nutrition Facts :

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