Tuesday, April 14, 2015

Ginger Chicken Noodle Bowl

A very tasty dinner that is easy, nutritious, and very flavorful.  I love making noodle bowls because they are a one dish meal.  You have your grains, veggies, and meat in one delicious bowl.    This recipe is very easy to make and extremely satisfying and delicious.

In this recipe, you do not need to make any sauces - a great time saver.  You use prepared Stir Fry Sauce that you season with some ginger.  Add some  pre cooked chicken -  this is a great way to use up any leftover chicken you may have in the fridge.  Next, you stir fry some fresh veggies - mushrooms, sugar snap peas, and a sweet red pepper.  Add some cooked Chinese egg noodles, cashews,  and dinner is about ready.  Just combine everything in a skillet and heat through.  Your dinner is ready to serve.  Enjoy:)

Ginger Chicken Noodle Bowl
From Kraft


2 cups  dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4  teaspoon ground ginger
1/3 cup  bottled stir-fry sauce
1 cup  fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup  sliced fresh shiitake mushrooms
1 small  red sweet pepper, cut into bite-size strips
2 teaspoons  peanut oil or cooking oil
5  ounces cooked chicken breast, cut into strips (about 1 cup)
2 tablespoons  broken cashews

1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

Makes 3 servings


  1. Geraldine, sometimes there is just nothing better than a bowl full of Asian noodles, vegetables, a flavorful sauce and some ginger!