GINGER VEGETABLE CHICKEN NOODLE BOWL
I got this from Rachel Ray's "365: No Repeats" but made some alterations. This would be really good with added mushrooms and onions or pretty much an vegetables you like! You could also omit the chicken and swap vegetable stock for the chicken stock and add some tofu for a yummy vegetarian meal! I have made this with more or less liquid depending on whether I wanted soup or something closer to chicken lo mein.
Provided by carrie680
Categories Clear Soup
Time 30m
Yield 1 medium pot of soup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into bite sized pieces.
- Finely chop garlic.
- Peel ginger and cut into matchsticks or grate.
- Grate carrots.
- Trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
- Heat a medium pot over medium-high heat.
- Add vegetable oil.
- Add chicken and lightly brown it, about 3 minutes.
- Add garlic and ginger and stir.
- Add carrots.
- Season with garlic salt, white pepper, cumin and five-spice powder.
- Add stock.
- Bring to a boil.
- Add vermicelli and reduce to simmer.
- Cook 3 minutes then add scallions, bean sprouts and spinach.
- Turn off heat.
- Let soup stand for 5 minutes, adjust seasonings and serve.
Nutrition Facts : Calories 487.5, Fat 11.5, SaturatedFat 2, Cholesterol 65.8, Sodium 1252.6, Carbohydrate 50.9, Fiber 3.8, Sugar 4.8, Protein 42.8
GINGER NOODLE BOWL: THE VEGAN VERSION
My favorite Asian-inspired noodle bowl just got a vegan makeover!
Provided by JillyEnFuego
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
- Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.2 g, Fat 9.6 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 1638.6 mg, Sugar 19.3 g
GINGER VEGETABLE CHICKEN NOODLE BOWL
Make and share this Ginger Vegetable Chicken Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
- Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
- Add in the stock and bring soup to a boil.
- Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
- Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.
Nutrition Facts : Calories 565, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.6, Sodium 618.2, Carbohydrate 63.3, Fiber 4.1, Sugar 10.5, Protein 45.2
SESAME CHICKEN NOODLE BOWL
This dish is quick and easy to make. It has lots of veggies, noodles, and chicken. All tossed in a sauce made from brown sugar, soy sauce, and ginger.
Provided by CookingWithShelia
Categories Noodle Bowl Recipes
Time 40m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 76.1 g, Cholesterol 108.1 mg, Fat 17.4 g, Fiber 4.5 g, Protein 30.8 g, SaturatedFat 2.8 g, Sodium 720.6 mg, Sugar 18.4 g
GINGER VEGETABLE CHICKEN NOODLE BOWL
I love noodle bowls! What's not to like? This one makes plain chicken noodle soup seem, well, really plain. The next time you want either take-out Asian food or just a bowl of chicken noodle soup, make this instead. It rules!
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown it, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and five-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minutes, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 minutes, adjust the seasonings, and serve.
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