Refreshing Thai Ginger Garlic Noodle Bowl

Thai Ginger Garlic Noodle Bowls with Chicken

Delight in the perfect harmony of tender chicken, aromatic ginger, and savory garlic, all atop a bed of satisfying noodles. This delectable fusion dish brings the vibrant tastes of Thailand to your table, creating a culinary masterpiece that's as satisfying as it is unforgettable.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Southeast Asian, Thai, Thailand
Servings 4 people
Calories 350 kcal

Equipment

  • 2 Pots
  • 1 Chef Knife
  • 2 Cutting Boards
  • 1 Strainer

Ingredients
  

  • 3 each Chicken Breast sliced
  • 1 box Rice Noodles
  • 3.5 Tbs Ginger mince
  • 2.5 Tbs Garlic mince
  • 32 ounces Stock chicken or vegetable
  • 1 Tbs Soy Sauce
  • 1 tsp Rice Vinegar
  • 4 ounces Onion sliced thin
  • 4 ounces Mushrooms sliced
  • 6 ounces Red Cabbage shredded
  • 8 ounces Snap Peas trimmed, halved
  • 1 each Bell Pepper sliced
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Scallions optional
  • Sesame Seeds optional
  • 1 oz Olive Oil

Instructions
 

  • Preheat the oven to 350 degrees. Season chicken with olive oil, salt, pepper and, 1/2 Tbs each of garlic and ginger. Cook in the oven until cooked through to 165 F.
  • Bring the stock, ginger, and garlic to a simmer and steep 15-20 minutes. Add the onion, mushroom, soy sauce and vinegar to finish it. Adjust seasoning as needed.
  • Bring a pot of water to boil. Cook the rice noodles per the package's instructions.
  • To serve place split the noodles into bowls and top with the chicken, cabbage, snap peas, and bell pepper. Pour the broth over top and garnish with scallions and/or sesame seeds if using them. Enjoy
  • I making ahead for another day, toss the noodles in a little olive oil.

Notes

Allergy Notes:
This recipe is already peanut, tree nut, diary, seafood, and egg free.
For gluten and soy allergies, swap out the soy sauce for coconut aminos or take it out of the recipe entirely. For sesame allergies don’t use sesame seeds.
To make this recipe vegetarian/ vegan, remove the chicken and replace it with tofu or additional vegetables.
Always make sure to check labels of ingredients at the store to make sure there are no hidden ingredients or possibilities for cross contamination.

Nutrition

Calories: 350kcalCarbohydrates: 64gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.5mgSodium: 1280mgPotassium: 424mgFiber: 4gSugar: 8gVitamin A: 1583IUVitamin C: 63mgCalcium: 72mgIron: 2mg
Keyword Asian, broth, Chicken, Garlic, Ginger, Noodle Bowl, Rice Noodle, vegetables
Tried this recipe?Let us know how it was!

Leave a Reply