CHICKEN NOODLE BOWL
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
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
SESAME CHICKEN NOODLE BOWL
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
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
NOODLE BOWLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
- Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
GINGER VEGETABLE CHICKEN NOODLE BOWL
I got this from Rachel Ray's "365: No Repeats" but made some alterations. This would be really good with added mushrooms and onions or pretty much an vegetables you like! You could also omit the chicken and swap vegetable stock for the chicken stock and add some tofu for a yummy vegetarian meal! I have made this with more or less liquid depending on whether I wanted soup or something closer to chicken lo mein.
Provided by carrie680
Categories Clear Soup
Time 30m
Yield 1 medium pot of soup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into bite sized pieces.
- Finely chop garlic.
- Peel ginger and cut into matchsticks or grate.
- Grate carrots.
- Trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
- Heat a medium pot over medium-high heat.
- Add vegetable oil.
- Add chicken and lightly brown it, about 3 minutes.
- Add garlic and ginger and stir.
- Add carrots.
- Season with garlic salt, white pepper, cumin and five-spice powder.
- Add stock.
- Bring to a boil.
- Add vermicelli and reduce to simmer.
- Cook 3 minutes then add scallions, bean sprouts and spinach.
- Turn off heat.
- Let soup stand for 5 minutes, adjust seasonings and serve.
Nutrition Facts : Calories 487.5, Fat 11.5, SaturatedFat 2, Cholesterol 65.8, Sodium 1252.6, Carbohydrate 50.9, Fiber 3.8, Sugar 4.8, Protein 42.8
CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY
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
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
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
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- Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
- Heat a large saucepan over medium heat. Add 1 teaspoon canola oil; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Let stand 5 minutes. Shred.
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