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Ginger Chicken Noodle Bowls

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 5 mins
Cook time 10 mins
Yield Makes 4 servings
Buy washed-and-sliced veggies at the salad bar to keep prep time to a minimum. At most markets, you can find quick-cooking rice noodles on the Asian or international foods aisle.


  • 8 ounces rice noodles
  • 6 cups chicken broth
  • 2 teaspoons peeled and grated fresh ginger
  • 12 ounces boneless, skinless chicken breasts, thinly sliced
  • 4 cups sliced vegetables, such as thinly sliced red bell pepper, broccoli florets, thinly sliced yellow squash, and snow peas
  • 1/4 cup chopped fresh mint, cilantro, or basil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili-garlic paste

How to Make It

  1. Cook noodles according to package directions; drain.

  2. Meanwhile, combine broth and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or just until crisp-tender.

  3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.