One-Pan Noodle Bowls

This is not your ordinary Ramen Noodle Bowl.  It is a bowl of steaming noodles that are tossed with seasoned chicken and veggies.  By far the best Ramen Noodle Bowl I have ever eaten.  And this meal is so easy to make and  is very versatile. The original recipe called for pork which I did not have so I substituted chicken.  You could also use beef, tofu, or shrimp.  Whatever you choose your family or friends will be having a delicious dinner.


One-Pan Noodle Bowls
From Cook's Country Magazine

1/4 cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
12 ounces boneless and skinless chicken breasts (pork tenderloin in original recipe) cut into bite-size pieces
2 1/4 cups chicken broth
2 tablespoons vegetable oil
4 ounces white mushrooms, trimmed and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (3 ounce) packages ramen noodles, seasoning packages reserved for another use
12 ounces broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

1. Whisk 1 tablespoon hoisin, 1 tablespoon soy sauce, and cornstarch together in bowl.  Add chicken (pork) and toss to coat; set aside.  Whisk broth, remaining 3 tablespoons hoisin, and remaining 2 tablespoons soy sauce together in second bowl; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add mushrooms and cook until browned, about 5 minutes.  Add ginger and garlic and cook until fragrant, about 30 seconds.
3. Add broth mixture and bring to boil.  Arrange noodles in skillet in single layer; cover and reduce heat to medium.  Cook until noodles have softened on bottoms (tops will still be dry), about 3 minutes.
4. Uncover skillet and using tongs, flip noodles and stir to separate.  Spread noodles in even layer and scatter broccoli over top.  Cover and cook until noodles and broccoli are tender, about 3 minutes, tossing halfway through cooking.  Divide noodle mixture evenly among individual bowls; tent will aluminum foil.
5. Wipe skillet clean with paper towels.  Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking.  Add chicken (pork) in single layer breaking up any clumps and cook without stirring until browned on bottom, about 1 minute.  Stir and continue to cook until chicken (pork) is not longer pink.  Divide the chicken (pork) among the bowls.  Sprinkle with scallions and serve.

Makes 4 servings

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

Ingredients:

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

Directions:
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