Korean-Style Chicken Noodle Bowls Recipe

Name: Korean-Style Chicken Noodle Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (9.5 Oz. Size Package) Organic Whole Wheat Japenese Ramen Noodles; 1 piece Fresh Ginger, 1-inch Piece, Peeled And Chopped; 4 whole Garlic Cloves, Pressed; 1/2 cups Tamari Or Soy Sauce; 6 Tablespoons Honey; 4 Tablespoons Tomato Paste; 4 Tablespoons Rice Wine Vinegar; 2 Tablespoons Sesame Oil (this Makes The Dish!); 1 teaspoon Sriracha Hot Sauce, More If You Like It Hot; 2 cups Sliced Mushrooms; 2 Tablespoons Butter; 2 Tablespoons Oil; 1 pound Boneless Skinless Chicken Breast, Cut Into Cubes; 1/2 packages (16 Oz. Package) Cole Slaw Mix, The Kind With Purple Cabbage And Carrots In It; 1/2 cups Chopped Carrots; 1/2 whole Red Pepper, Cored, Seeds Removed, And Chopped; 5 whole Large Green Onions, Thinly Sliced (tops And Bottoms); Toasted Sesame Seeds, For Garnish

Servings: persons

2 packages (9.5 Oz. Size Package) Organic Whole Wheat Japenese Ramen Noodles
1 piece Fresh Ginger, 1-inch Piece, Peeled And Chopped
4 whole Garlic Cloves, Pressed
1/2 cups Tamari Or Soy Sauce
6 Tablespoons Honey
4 Tablespoons Tomato Paste
4 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil (this Makes The Dish!)
1 teaspoon Sriracha Hot Sauce, More If You Like It Hot
2 cups Sliced Mushrooms
2 Tablespoons Butter
2 Tablespoons Oil
1 pound Boneless Skinless Chicken Breast, Cut Into Cubes
1/2 packages (16 Oz. Package) Cole Slaw Mix, The Kind With Purple Cabbage And Carrots In It
1/2 cups Chopped Carrots
1/2 whole Red Pepper, Cored, Seeds Removed, And Chopped
5 whole Large Green Onions, Thinly Sliced (tops And Bottoms)
Toasted Sesame Seeds, For Garnish

1
Bring a large pot of water to a boil, add a dash of salt and the pasta and cook until al dente (according to package instructions for al dente).
2
Then drain it and place pasta in a large serving bowl.
3
In a small pot over medium low heat, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce.
4
Whisk until smooth and heated.
5
Pour sauce over noodles and keep warm.
6
Get all of the remaining ingredients ready for a quick stir-fry.
7
In an over-sized skillet over medium heat, saute the mushrooms in the butter.
8
Once most of the water has cooked out of the mushrooms, remove them from the pan leaving the remaining juices behind.
9
Add the oil and heat over high heat.
10
Add the chicken cubes and stir-fry until browned, about 3 minutes.
11
Add the coleslaw mix, carrots and bell pepper and stir-fry for 2 minutes.
12
Then add the scallions and continue to saute and toss for 1 minute.
13
Add the mushrooms back in, stir and empty the skillet contents over the noodles.
14
Top with sesame seeds.
15
Enjoy!

1102

kcal

Calories

Fat

153

Carbs

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 18 ingredients. The key ingredients include: 2 packages (9.5 Oz. Size Package) Organic Whole Wheat Japenese Ramen Noodles, 1 piece Fresh Ginger, 1-inch Piece, Peeled And Chopped, 4 whole Garlic Cloves, Pressed, 1/2 cups Tamari Or Soy Sauce, and more.

Yes, Korean-Style Chicken Noodle Bowls 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.

Korean-Style Chicken Noodle Bowls

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