Broccoli And Chicken Noodle Bowl Recipes

BROCCOLI AND CHICKEN NOODLE BOWL

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.

THAI NOODLE BOWLS WITH BROCCOLI

Steps:

• Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
• Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
• Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
• Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

SAVORY BROCCOLI & NOODLE BOWL RECIPE

Steps:

• Remove stems from mushrooms; reserve for later use. Cut each mushroom cap into quarters. Heat 1 Tbsp. oil in large saucepan on medium heat. Add quartered mushroom caps; cook 6 to 7 min. or until tender, stirring frequently. Remove from pan; reserve for later use.
• Add remaining oil to pan along with the bacon, yellow onions, garlic and reserved mushroom stems; cook 5 to 7 min. or until vegetables are evenly browned, stirring frequently. Add chicken broth; stir. Bring to boil; simmer on medium-low heat 15 min.
• Strain broth mixture, discarding strained solids. Return broth to pan. Bring to boil. Add broccoli, soy sauce and Worcestershire sauce; stir. Cook 4 min. Add noodles and reserved quartered mushroom caps; stir. Cook 1 min. or until heated through, stirring occasionally. Top with green onions.

SKINNY BROCCOLI AND PEANUT CHICKEN WITH NOODLES

Steps:

• For rub: In a small bowl, combine green onions, ginger, garlic, 2 teaspoons of the oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
• For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Thinly slice chicken diagonally; set aside.
• Meanwhile, in a large saucepan, cook rice noodles, broccoli, and carrots in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the remaining 2 teaspoons oil. Add noodle mixture and the 2 to 3 tablespoons cilantro; toss gently to coat.
• Divide noodle mixture among four serving bowls; add chicken slices. Sprinkle with peanuts and, if desired, additional cilantro. Serve immediately.
• Broiler Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once.

CHICKEN BROCCOLI NOODLE BAKE

Steps:

• Cook noodles in boiling, salted water until almost tender, drain.
• Mix soup and milk, add to noodles and season to taste with salt and pepper.
• In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli.
• Top with 1/3 of the noodles, then with all of the chicken.
• Cover with remaining noodles.
• Mix butter with bread crumbs and sprinkle over the top.
• Bake uncovered at 350° until brown and bubbly, about 30 minutes.

CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE

Steps:

• Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 1 minute more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
• Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice or noodles.

BEEF AND BROCCOLI NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
• Trim beef and slice into thin bite-size strips.
• Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
• Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
• Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

NOODLES WITH BROCCOLI

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.