Taking advantage of store bought broth makes dishes like Thai Chicken Noodle Bowl so easy it’s ridiculous. This makes an excellent meal when fresh produce is abundant and it’s a delicious way to enjoy lots of greens.
What makes this recipe so easy is Campbell’s Thai Chicken Broth. It has a touch of heat and spice and is a perfect accompaniment to green leafy veggies. I’ve included spinach, arugula and bok choy but feel free to grab whatever looks interesting for your Noodle Bowl. Aim for 6-8 cups of veggies in the stir fry. This is so quick to make, you need to get your pots and pans ready, water boiling and broth heating all at the same time. Get ready to multi task!
Not only is this recipe super healthy, it’s also very inexpensive to make. One average sized boneless skinless chicken breast makes 2 generous servings. I’ve included a little trick that some chefs and restaurants use to tenderize meat. If you’ve ever wondered how those Asian chicken dishes have such a silky texture, it’s because the strips have been sprinkled with a little baking soda. I use the same technique in Beef Vegetable Stir Fry.
You’re maybe wondering why you can’t just cook the noodles in the broth. The reason is they would absorb too much of the liquid so there wouldn’t be enough broth for 2 noodle bowls. Check the recommended cooking time on the package of noodles. It’s up to you which size you use but they vary in cooking time. Don’t be tempted to use too many noodles, you just want enough to slurp up with the rest of the ingredients. They cook quickly so be ready to add them to your bowl as soon as they’re drained.
Sesame oil has an authentic Asian flavour but you can also use peanut or vegetable oil. Once your skillet it heated, drop in the chicken pieces and quickly stir fry, followed by the veggies. The point is to cook them just enough that they’re not raw but still maintain their bright colour.
How to Assemble a Noodle Bowl
To assemble your Thai Chicken Noodle Bowl, using tongs, divide the noodles between 2 bowls. Add chicken and vegetables and top with steaming hot broth. Add as many garnishes as you like, along with a squeeze of fresh lime juice. Serve with Sriracha if you like some heat.
This makes 2 huge servings.
You might also like Beef Noodle Pho. Very similar and super easy too!
If you make Easy Thai Chicken Noodle Bowl, consider leaving a comment or rating below. Here’s the recipe:
Easy Thai Chicken Noodle Bowl
Ingredients
- 2 tsp sesame oil
- 1 boneless skinless chicken breast
- 1 tsp baking soda
- salt and pepper
- 2-4 heads bok choy, stems chopped and leafs torn 2 regular sized or 4 small
- 2 cups loosely packed spinach
- 1 cup loosely packed arugula
- 4 large mushrooms, thinly sliced
- 4 oz rice vermicelli noodles 110 grams
- 900 ml carton Thai Chicken Broth about 3 ½ cups
- 2 green onions, sliced
- 2 radishes, thinly sliced
- 2 Tbsp chopped peanuts
- 1 jalapeno pepper, thinly sliced or hot chili pepper if more heat is desired
- lime slices
- pea shoots
- cilantro or thai or regular basil
- Sriracha sauce
Instructions
- Slice chicken into bite sized strips against the grain. Season with salt and pepper, then sprinkle over baking soda and stir so all meat is coated. Refrigerate for 15 to 20 minutes.
- Clean and chop bok choy stems, tear green leafs into large pieces. Roughly chop spinach and arugula. Rinse and slice mushrooms. Combined amount of vegetables should be about 6-8 cups in total.
- Prepare garnishes of your choice by mincing, thinly slicing and chopping. Arrange on a plate to serve along with noodle bowls.
- Bring pot of water to a boil and cook rice noodles according to package directions according to size. Drain and rinse with cold water.
- Meanwhile, heat Thai Chicken Broth to a simmer in a separate pot.
- Heat sesame oil in a large heavy skillet. Sear chicken pieces on medium-high until starting to brown, about 3 minutes.
- Add vegetables and stir fry, lowering heat to medium, about 2 - 3 minutes until cooked but not soggy.
- To assemble, divide noodles between 2 large bowls. Top with chicken and vegetable stir fry. Ladle hot broth over top and sprinkle with desired garnishes.
- Serve with lime pieces for squeezing juice over and Sriracha for added heat if desired.
Sounds good Marci. Will try it soon.
I love this one marci. We love healthy meals in a bowl
It’s so easy! And that broth….so good!