noodle bowls with chicken and veggies
Updated on Jul 29, 2014
This is a versatile noodle bowl recipe. You can switch up the veggies and protein to your preferences. This is based on a Rachael Ray recipe. Note - I found that I needed to add salt and pepper, to taste, to her recipe.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 quarts vegetable stock or chicken broth
- 1 1/2 pounds linguini (you can use an asain noodle if you choose)
- 1 1/2 pounds chicken tenders, cut into bite-size chunks (not breaded)
- 8 - scallions, cut into bite-size pcs. on an angle
- 2 cups shredded carrots
- 1 package fresh shiitake mushrooms (about 24), coarsly chopped
- 1/2 - head bok choy, trimmed and shredded
- 1/2 pound snow peas, cut in half on an angle
- - fresh cilantro or chives, chopped, for garnish (opt)
How To Make noodle bowls with chicken and veggies
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Step 1Bring 3 quarts of vegetable stock or chicken broth to a boil in a large soup pot. Add salt and pepper, to taste.
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Step 2In a separate large pot of boiling, salted water, cook the pasta according to the package directions. Drain just before it is done. It will finish cooking while it sits in the noodle bowls.
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Step 3Divide the cooked pasta into 4 equal amts and put them into 4 deep bowls.
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Step 4Meanwhile, add chicken pcs to the boiling broth and poach for about 5 min.
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Step 5Add veggies to the bowls of pasta. Ladle the broth and chicken equally into the four soup bowls so they cover the veggies and noodles. Cover the bowls tightly with small plates and let them steep for about 5 minutes.
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Step 6Uncover your bowls and serve. Add more salt and pepper, to each person's taste. Sprinkle with garnish, if wanted and slurp away!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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