Meal In A Bowl With Chicken Rice Noodles And Spinach Recipes

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH

Steps:

• If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
• About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
• Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
• Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY

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!

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Steps:

• Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
• While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
• Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES, AND SPINACH

Steps:

• Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally.
• Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
• About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
• Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
• Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

RICE NOODLES WITH PORK SPINACH AND PEANUTS

Steps:

• Pour 2-1/2 to 3 cups boiling water in a bowl and add noodles. Let stand until soft and pliable - about 5 to 15 minutes.
• Meanwhile peel and chop onion. Rinse and drain spinach and bean sprouts. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce and pepper.
• Drain noodles and if desired, cut into shorter lengths with scissors.
• Heat wok over high heat and when hot, add oil and swirl to coat bottom. Crumble pork and add to wok and stir until lightly browned. Add onion, ginger and garlic. Stir often until onion begins to brown.
• Add spinach, noodles and broth mixture. Mix until noodles are tender and hot, about 3 minutes. If too dry, add more broth by tablespoons until desired consistency.
• Add bean sprouts and peanuts; mix and add more soy sauce to taste.
• Pour into a wide serving bowl.

CHICKEN SPINACH DIP BREAD BOWLS

Steps:

• Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.