Chicken Noodle Bowl

Prep Time: 15 minutes Cooking Time: 15 to 20 minutes

Chicken Noodle Bowl
Chicken Noodle Bowl

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp. butter (15ml.)

  • 12

    oz. (375g) bonelss chicken breasts (about 2 ), cut into thin strips

  • 2

    tbsp. (30ml.) minced fresh gingeroot (or 1 tsp./5ml. ground ginger)

  • 3

    cups (750ml.) reduced sodium chicken broth

  • 1

    \4 cup (50ml.) reduced sodium soy sauce

  • 2

    tbsp. (30ml.) rice vinegar

  • 1

    tsp. (5ml.) Asian red chili sauce (or to taste)

  • 8

    oz. (250g) small mushrooms, thinly slice

  • 3

    stalks celery, thinly sliced

  • 6

    oz. (175g.) wide rice noodles

  • 2

    tbsp. (30ml.) cornstarch

  • 1 1/2

    cups (375ml.) milk

  • 1

    cup (250ml.) bean sprouts

  • 2

    green onions, thinly sliced

Directions

Heat a large pot over medium high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside; transfer to a bowl ( some ginger will stick to the 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 in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 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. Top with bean sprouts and green onions.

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