Quick Chicken Noodle Bowls Recipes

CHICKEN NOODLE BOWL

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.

SESAME CHICKEN NOODLE BOWL

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.