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Chicken noodle bowl recipe

Chicken noodle bowl recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken noodle soup

A comforting bowl of Japanese noodles in stock with sliced chicken breast, pak choi, fresh ginger and a perfect 7-minute egg!

3 people made this

IngredientsServes: 4

  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 120ml rice vinegar, or to taste
  • 120ml reduced salt soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha sauce
  • 1L chicken stock
  • 240ml water
  • 1 cooked chicken breast, sliced
  • 350g baby pak choi, quartered lengthwise
  • 250g Japanese ramen noodles
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1 jalapeno pepper, sliced, or to taste
  • 2 spring onions, chopped, or to taste
  • 1 tablespoon freshly chopped coriander, or to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Heat a casserole pot over medium-high heat. Add onion and saute until it starts 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 stock and water and bring to the boil. Reduce heat and simmer about 5 minutes. Add chicken and pak choi; simmer gently until pak choi is just tender, about 2 minutes.
  2. Fill a large pot with lightly salted water and bring to the boil. Add noodles and return to the 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.
  3. While noodles are cooking, fill a pot with enough water to cover the eggs and bring to the boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  4. Fill a large bowl with ice water. Transfer soft boiled eggs to the iced water to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells and slice in half.
  5. Divide noodles between 4 bowls. Add some stock. Top each bowl of noodles with jalapeno, spring onions, fresh coriander and a soft boiled egg. Serve immediately.

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Thai Chicken Noodle Bowl

In college, I discovered Asian food. It became a staple in my diet. I found late-night study sessions were greatly enhanced by the addition of large quantities of spicy food.

Sometime in my freshman year, I discovered the glory that is the Thai noodle bowl with chicken. Thai noodles were the perfect dish for studying—easy to make, inexpensive, very filling, and the perfect amount of spice. This is my favorite Thai noodle bowl recipe.

The perfect Thai bowl of noodles is a harmonious blend of the three key ingredients: rice noodle soup, chicken, and Thai curry spice.

Thai rice noodles differ from other Asian noodles in two key ways. First, they are made with rice, instead of wheat flour, making them naturally gluten free. Second, they tend to be naturally elastic and are stronger than wheat-based noodles. This makes them particularly good for stir-frying and other Thai food recipes (like Pad Thai). When purchasing in the store, look for “Rice Stick Noodles” or just rice noodles. They may come in several different widths.

When selecting chicken for your Thai noodle recipe, consider cooking times and fat content. Not all chicken pieces cooking evenly. I like the added fat content of chicken thighs when cooking, but when making Thai noodle bowls I prefer chicken breasts or thinner chicken cutlets. They cook more uniformly.

The third key ingredient is the Thai curry. There are many different types of curry spices (red, yellow, green, etc.). All are a blend of curry along with other spices. Yellow curry tends to be the mellowest in terms of spiciness but also adds flavor complexity to the dish because it includes turmeric along with the curry.

The result is a spice which also imparts a small amount of sweetness. It is the most versatile of Thai curry spices. I use the de Siam Thai yellow curry paste in this Thai rice noodle recipe.

The remaining ingredients in the Thai chicken noodle bowl are the vegetables. You can use just about anything. I prefer carrots, cabbage, and bean sprouts because they add color, nutrients, and a bit of crunch. I garnish with scallion, a little cilantro, and squeeze of fresh lime.

While I’m no longer in college, I still find that I love this Thai chicken noodle bowl recipe. And I think you’ll like it too!

Sesame Chicken Noodle Bowl

  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • tree-nut-free
  • egg-free
  • red-meat-free
  • Calories 635
  • Fat 11.0 g (16.9%)
  • Saturated 2.2 g (11.1%)
  • Carbs 98.9 g (33.0%)
  • Fiber 1.9 g (7.7%)
  • Sugars 6.9 g
  • Protein 29.8 g (59.7%)
  • Sodium 756.1 mg (31.5%)


minced peeled fresh ginger

vegetable, canola, coconut, or olive oil

boneless, skinless chicken thighs, cut into 1-inch pieces

dry rice noodles, cooked and at room temperature

Toppings: Thinly sliced scallions, fresh cilantro, sesame seeds


Place the brown sugar, vinegar, tamari or soy sauce, sesame oil, garlic, and ginger in a resealable jar. Shake to combine set aside.

Heat a large skillet over medium heat. Add the oil and heat until shimmering. Add the chicken in an even layer and cook until golden-brown and cooked through, 3 to 4 minutes per side.

Reduce the heat to low. Pour about half of the reserved vinegar mixture over the chicken. Cook and stir until mostly absorbed. Spoon the chicken over the rice noodles. Pour over the remaining sauce. Top with scallions, cilantro, and sesame seeds. Serve immediately.

Recipe Notes

Make ahead: The vinegar mixture can be made up to 2 days ahead and stored in the refrigerator. Shake before using.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Hali Bey Ramdene is the founder of StudioHalibey, a creative consultancy that tells stories around food, good living, and well-being.

Textures and Flavors

The variations in textures and temperatures of this recipe are unique. They appeal to me. The heat of the grilled Vietnamese Lemongrass Chicken combined with the crunchy and cool vegetables such as daikon, cucumber, bean sprouts, and carrots.

The piquant Vietnamese Nuoc Cham dressing, refreshing herbs, and vermicelli rice noodles just make this recipe a complete feast, stimulating all your senses.


Using a spiral noodle maker, spiralize zucchini and carrot. Heat 1 tbsp olive oil in medium skillet on medium-high heat using tongs, gently toss the zucchini and carrot noodles in the oil until slightly cooked but still firm. Set aside to cool.

In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.

Heat ½ tbsp olive oil at medium heat. Add chicken breasts and cook for 8 minutes on each side. Once chicken is cooked, pour sauce over the chicken and allow to simmer an additional 5 minutes. Remove chicken from the pan and let cool, reserving the sauce. Once cooled, slice each breast into strips.

Place the zucchini and carrot noodles equally into two bowls, layering chicken, onion and peanuts equally. Spoon the reserved sauce equally over each bowl before serving.

Coconut Rice Noodles with Poached Shrimp, Mango, and Thai Chile

Bring a large saucepan of salted water to a boil. Stir in 1 pound large peeled and cleaned raw shrimp and turn off heat. Cover and let sit until pink and cooked through, about 10 minutes. Meanwhile, stir 1 (13- to 14-ounce) can coconut milk in the can until smooth, then stir in 3/4 teaspoon kosher salt.

Transfer shrimp to an ice water bath until cooled, then drain. Bring the pot of water back to a boil, add 20 ounces dried thin vermicelli noodles and cook according to package directions. Drain, rinse with cold water, drain again. Divide noodles among serving bowls, pour coconut dressing over noodles. Top with shrimp, 2 cups diced mango (from 2 large), and 4 thinly sliced fresh Thai chiles or red pepper flakes

Skinny Asian Chicken and Noodle Bowl

There is something magical about main-course noodle bowls. They seem to be everywhere these days. And everywhere you try them, they tend to be a little different. But the key is the broth and this broth tastes fantastic! Plus, it’s loaded with assorted veggies, chicken, and ramen noodles. Each large, very satisfying serving has only 240 calories, 6 grams of fat and 3 Blue WW Freestyle SmartPoints,and 5 Green .Here’s a soup I think everyone will enjoy. I know my family loves it!

1 cup red bell pepper, diced

1 cup celery, sliced into small pieces

2 teaspoons olive oil, divided

16 ounces chicken breast (boneless, skinless), cut into very small pieces

1 tablespoon garlic cloves, minced

½ teaspoon red pepper flakes

10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips

⅓ cup + 1 tablespoon rice vinegar or cider vinegar

⅓ cup + 1 tablespoon reduced-sodium soy sauce

1 cup frozen corn, not thawed

1 (10-12 oz) package broccoli slaw or cabbage

2 (3 oz) packages of Top Ramen noodles (throw away the seasoning packet)

2 cups spinach leaves, packed

1. Add the onions, red peppers, and celery to a microwave-safe bowl. Cook vegetables in the microwave for 4 minutes, to soften.

2. Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add chicken. Cook for 3 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. When chicken is white inside, remove cooked chicken to a plate. Set aside.

3. Keep the chicken drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, garlic, and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, and corn. Bring to a boil. Stir in broccoli slaw or cabbage, shredded carrots, and ramen noodles (throw away the seasoning packet). Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked chicken and spinach. Continue to cook for 1 minute, until heated through.

4. To serve: remove the ramen noodles with a fork and divide among 8 servings. Pour broth, with vegetables and chicken, among each serving. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.

Makes 8 main-course servings. Each serving, 1⅔ cups.

Healthy Tips
If you’re on a low sodium diet, this soup would not be a good choice for you.
Even though I used reduced-sodium chicken broth and soy sauce and throw out the seasoning packet from the ramen, this type of Asian soup is still very high in sodium.

Shopping Tips

Swanson’s reduced-sodium broth is available in 32 and 48-ounce size cartons. You would use 1 of each to get 10 cups of broth.
To save time, I like to use a bag of already shredded carrots. You’ll find it in the produce section of most supermarkets. I buy it at Trader Joe’s.

WW Freestyle SmartPoints
3- Blue
WW SmartPoints
5- Green

Spicy Thai Chicken Noodle Bowl

Spicy Thai Chicken Noodle Bowl is unbelievably good! Spicy Thai rice noodles loaded with chicken and vegetables, tossed in a slightly sweet and spicy sauce.

We made it even quicker using pre-cooked Thai rice noodles. Perfect for a busy weeknight meal. So tasty you will blame us for future cravings.

Spicy Thai Chicken Noodle Bowl

Prep the vegetables and chicken breasts.

Combine the chicken broth, soy sauce, brown sugar, sriracha chili paste, ginger, and lime juice. Set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook for about 3-5 minutes or until the chicken starts to brown, stirring occasionally. Remove to a plate and set aside.

Add the bell peppers and carrots, saute another 4 minutes or until tender. Add the garlic and saute about 30 seconds.

Add the chicken back to the skillet, toss together and cook another minute until warmed through.

Add the pre-cooked rice noodles, give a toss.

Stir in the sauce and cook another 2-3 minutes until the sauce comes to a boil, add the green onions and toss.

Taste and season salt and pepper if needed. Sprinkle with the chopped cilantro.

Garnish with fresh lime wedges and serve. Try adding a little sesame oil. Easy, peasy!

Vietnamese-style Pepper Chicken Noodle Bowl

In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.

For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.

Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.

Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.

To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.

Recipe Summary

  • 2 14 ounce cans reduced-sodium chicken broth
  • 2 6 ounces skinless, boneless chicken breast halves
  • 2 medium carrots, thinly bias-sliced
  • 6 ounces soba (buckwheat noodles)
  • 1 red or green jalapeño pepper, thinly sliced and seeded
  • 2 tablespoons reduced-sodium soy sauce
  • 8 ounces fresh sugar snap peas
  • Crushed red pepper (optional)
  • Snipped fresh parsley (optional)

In a large saucepan, bring broth and 1 cup of water to a boil.

Meanwhile, very thinly slice the chicken halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.

Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.