Noodle And Chicken Bowl Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

CHICKEN RAMEN BOWL

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.

THAI CHICKEN NOODLE BOWL

Steps:

• Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
• Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
• Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
• Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
• Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
• While sauce simmers, cook noodles according to package directions. Drain and set aside.
• Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
• Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

NOODLE BOWLS

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.

ASIAN CHICKEN NOODLE BOWL

Steps:

• Cook linguine according to package directions, omitting salt. Drain; return to pan.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.
• Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.

RAMEN NOODLES AND CHICKEN BOWL

Steps:

• Bring water to boil in large skillet. Break apart Noodles. Add to boiling water along with the broccoli and carrots; stir. Cook 1 min.
• Add Seasoning Packet; stir until dissolved. Stir in chicken. Return to boil, stirring occasionally. Remove from heat.
• Stir in nuts.

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.