Hot And Sticky Noodle Bowls With Chicken Chiles And Green Beans Recipes

NOODLE BOWLS

Noodle Bowls image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

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.

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

Ingredients

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

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

Ingredients

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

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