Best Ginger Vegetable Chicken Noodle Bowl Recipes

Ginger Vegetable Chicken Noodle Bowl image

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
4 garlic cloves, minced
1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
1 cup shredded carrot
salt
fresh ground black pepper
2 teaspoons ground cumin
2 teaspoons Chinese five spice powder
6 cups chicken stock
1/2 lb vermicelli
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
2 cups fresh crisp bean sprouts

Steps:

Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
Add in the stock and bring soup to a boil.
Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

Nutrition Facts : Calories 565, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.6, Sodium 618.2, Carbohydrate 63.3, Fiber 4.1, Sugar 10.5, Protein 45.2

Ginger Vegetable Chicken Noodle Bowl image

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil (twice around the pan)
1 pound boneless, skinless chicken tenders (white meat) or thighs (dark meat), cut into bite-size pieces
4 garlic cloves, finely chopped
1 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
1 cup shredded carrots (available in pouches in the produce department)
Salt and freshly ground black pepper
2 teaspoons ground cumin (eyeball it in your palm)
2 teaspoons Chinese five-spice powder (eyeball it)
6 cups chicken stock or broth
1/2 pound vermicelli (thin spaghetti)
4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
2 cups fresh crisp bean spouts

Steps:

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown it, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and five-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minutes, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 minutes, adjust the seasonings, and serve.