Asian Style Chicken Noodle Bowl Recipes

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Steps:

• 1. Place the rice noodles in boiling water and let soak according to package directions.
• 2. Mix the soy sauce, oyster sauce, lemongrass paste, gochujang, ginger , brown sugar, cornstarch and garlic together in a bowl and set aside.
• 3. Add the oil to a wok or large skillet. Add the chicken and mushrooms. Stir fry until chicken is done. Add the carrots and green onions. Add the sauce mixture and bring to a boil and let thickened a bit. Stir in the noodles. Add the lime juice Top with the cilantro

Steps:

• Bring broth to a boil in a large saucepan over high heat.
• Stir in vermicelli or other noodle, return to boil.
• Reduce heat to medium high and simmer about 6 minutes.
• Stir in chicken, snow peas, carrots and chili sauce.
• Simmer about 2 minutes.
• Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
• Serve immediately.

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.