Ginger Vegetable Chicken Noodle Bowl Recipe

Name: Ginger Vegetable Chicken Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb boneless skinless chicken breasts or 1 lb chicken thigh; 4 garlic cloves; 2 inches piece fresh ginger; 1 cup shredded carrot; 1 teaspoon garlic salt (to taste); ¼ teaspoon white pepper (to taste); 2 teaspoons ground cumin (I omitted this because my family doesn't like it); 2 teaspoons Chinese five spice powder; 6 cups chicken broth or 6 cups stock; 12 lb vermicelli; 4 scallions; 1 cup fresh crisp bean sprouts; 1 cup fresh spinach; ¼ teaspoon crushed red pepper flakes

Servings: persons

2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts or 1 lb chicken thigh
4 garlic cloves
2 inches piece fresh ginger
1 cup shredded carrot
1 teaspoon garlic salt (to taste)
¼ teaspoon white pepper (to taste)
2 teaspoons ground cumin (I omitted this because my family doesn't like it)
2 teaspoons Chinese five spice powder
6 cups chicken broth or 6 cups stock
12 lb vermicelli
4 scallions
1 cup fresh crisp bean sprouts
1 cup fresh spinach
¼ teaspoon crushed red pepper flakes

1
Cut chicken into bite sized pieces.
2
Finely chop garlic.
3
Peel ginger and cut into matchsticks or grate.
4
Grate carrots.
5
Trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
6
Heat a medium pot over medium-high heat.
7
Add vegetable oil.
8
Add chicken and lightly brown it, about 3 minutes.
9
Add garlic and ginger and stir.
10
Add carrots.
11
Season with garlic salt, white pepper, cumin and five-spice powder.
12
Add stock.
13
Bring to a boil.
14
Add vermicelli and reduce to simmer.
15
Cook 3 minutes then add scallions, bean sprouts and spinach.
16
Turn off heat.
17
Let soup stand for 5 minutes, adjust seasonings and serve.

1074

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb boneless skinless chicken breasts or 1 lb chicken thigh, 4 garlic cloves, 2 inches piece fresh ginger, and more.

Yes, Ginger Vegetable Chicken Noodle Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Vegetable Chicken Noodle Bowl

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