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

Thai Rice Noodle Bowl

Healthy, quick, easy, and tasty.  This describes  the Thai Rice Noodle Bowl meal I made the other day for the family.  I was surprised how quick and easy this dish came together.  Rice noodles are cooked, and drained.  While the noodles cook, I sliced up some  sweet pepper, grated a carrot, and sliced a cucumber.  Then a dressing was made consisting of fish sauce, soy sauce, creamy peanut butter, red pepper flakes, and some rice vinegar.  I then grilled up some beef and sliced it thin.

Everything is now combined.  The noodles and veggies are put into a bowl and tossed with the dressing.  Divide the noodles among four bowls.  Top with beef, chopped peanuts, and cilantro leaves.  Serve with a lime wedge.

I was pleasantly surprised on how flavorful this dish was.   The crispness of the veggies tossed with the noodles was a delicious combination. The lime juice really made the flavors pop.   Add some thinly sliced beef to the top and I had a very delicious meal.


Thai Rice Noodle Bowl
From Family Circle Magazine Adapted by From My Southwest Kitchen

Ingredients:

7 ounces (half a 14-ounce box) thin stir-fry rice noodles (such as Thai Kitchen)
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons warm water
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/2 seedless cucumber
3/4 pound small chicken breast halves, boneless pork chops or steak
3/4 teaspoon cornstarch
1 cup sweet pepper strips
1/2 cup grated  carrot
3 scallions, trimmed and sliced
1/3 cup cilantro leaves, sliced, plus more for serving
1/2 cup chopped peanuts
Lime wedges

Directions:

1. Bring a large saucepan of water to a boil.  Add noodles, turn off heat and let soak 6 to 8 minutes.
2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and red pepper flakes until smooth.  Wash, halve and slice cucumber into half-moons.
3. Heat grill pan or broiler.  Place meat in a resealable plastic bag or glass dish.  Add 3 tablespoons of the dressing, turning to coat.
4. Place remaining dressing in a small saucepan with cornstarch.  Bring to a boil; boil 2 minutes.  Remove from heat.
5. Grill or broil meat 6 minutes, turning once, until cooked through.
6. Drain and rinse noodles and transfer to a large bowl.   Add sweet pepper, shredded carrot, cucumber, scallions and sliced cilantro.  Drizzle dressing into bowl and toss to combine.  Divide among 4 bowl.  Slice chicken, pork, or beef and divide among bowls.  Sprinkle with cilantro leaves and chopped peanuts. Serve each bowl with a lime wedge.

Serves 4