Thai Noodle Bowl with Chicken

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    17 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    98 milligrams
  • Sodium

    848 milligrams
  • Carbohydrate

    49 grams
  • Fiber

    5 grams
  • Protein

    30 grams
  • Sugar

    5 grams


  • 1 tablespoon roasted peanut oil
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 large red onion, finely diced
  • 1 pound ground chicken
  • 2 teaspoons ground turmeric
  • 2 teaspoons chili-garlic sauce (such as sambal oelek)
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1/2 bunch mustard greens, leaves torn
  • 6 ounces rice vermicelli noodles
  • 1/4 cup finely chopped pickled ginger
  • Chopped salted peanuts and fresh cilantro, for topping


Step 1

Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.

Step 2

Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.

Step 3

Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

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