Ginger Chicken Noodle Bowls

Ginger Chicken Noodle Bowls Recipe
Photo: Jennifer Davick; Styling: Linda Hirst
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.


Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes


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


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.


Jackie Mills, R.D.,

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note