Ginger Vegetable Chicken Noodle Bowl Recipes

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.

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.

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.

Steps:

• Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
• Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.

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.

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.