Broccoli And Chicken Noodle Bowl Recipes

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

Steps:

• Soak rice noodles in warm water for about 30 minutes or until soft.
• Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove.
• Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.
• Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.

Steps:

• Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
• Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
• Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
• Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
• Trim beef and slice into thin bite-size strips.
• Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
• Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
• Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Steps:

• Bring water to boil in large skillet. Break apart Noodles. Add to boiling water along with the broccoli and carrots; stir. Cook 1 min.
• Add Seasoning Packet; stir until dissolved. Stir in chicken. Return to boil, stirring occasionally. Remove from heat.
• Stir in nuts.

Steps:

• For rub: In a small bowl, combine green onions, ginger, garlic, 2 teaspoons of the oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
• For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Thinly slice chicken diagonally; set aside.
• Meanwhile, in a large saucepan, cook rice noodles, broccoli, and carrots in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the remaining 2 teaspoons oil. Add noodle mixture and the 2 to 3 tablespoons cilantro; toss gently to coat.
• Divide noodle mixture among four serving bowls; add chicken slices. Sprinkle with peanuts and, if desired, additional cilantro. Serve immediately.
• Broiler Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once.