Thai Chicken Noodle Bowl Recipes

Steps:

• Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
• Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

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:

• In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• Bring 4 cups chicken stock, plus 1 cup water to boil.
• Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• Keep leftovers, in the refrigerator .

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Steps:

• 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
• 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
• 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
• Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.