Weeknight Noodle Bowl Recipes

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NOODLE BOWLS



Noodle Bowls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

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.

WEEKNIGHT NOODLE BOWL



Weeknight Noodle Bowl image

I made this recipe one night when pressed for time. I had a taste for Asian flavors and not many ingredients in the pantry. Mildly spicy and super fast to prepare, this recipe is an easy after-work meal. The type of protein or vegetable used could easily be adapted to whatever you have on hand!

Provided by AkronJoya

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 pound spaghetti
4 cups water
½ pound cooked chicken breast, chopped
1 (1 ounce) package onion soup mix
1 tablespoon chile-garlic sauce
3 cloves garlic, minced
¼ teaspoon ground ginger
3 cups broccoli florets

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  • Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes.
  • Divide spaghetti into 4 bowls. Ladle soup over spaghetti.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 94.9 g, Cholesterol 42.6 mg, Fat 6.3 g, Fiber 6 g, Protein 32.9 g, SaturatedFat 1.6 g, Sodium 849.5 mg, Sugar 4.6 g

EASY WEEKNIGHT CHICKEN NOODLE CASSEROLE



Easy Weeknight Chicken Noodle Casserole image

A quick, delicious, weeknight meal that will be on your dinner table in no time. It is an easy meal to make that gives me extra time to spend with my 2 year old, after a long day at work. My husband compliments me everytime I make this meal.

Provided by MConcatelli

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces egg noodles
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
1 teaspoon minced onion flakes
1 teaspoon garlic powder
1/4 teaspoon dried thyme
2 tablespoons French-fried onions
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Cook egg noodles and frozen vegetables according to directions on noodle bag.
  • In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
  • When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
  • Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
  • Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
  • {For a lower-fat meal, omit margarine and use low-fat soups.}
  • Enjoy!

Nutrition Facts : Calories 517.8, Fat 16.2, SaturatedFat 3.9, Cholesterol 99.7, Sodium 767.4, Carbohydrate 67.5, Fiber 4.3, Sugar 2.7, Protein 25.6

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