Chicken Veggie Noodle Bowl

Made  times

"full of veggies - easy to vary depending what's in the garden!"
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin sauce, vinegar and sriracha sauce. Set aside.
  2. Heat a large nonstick skillet on medium heat; add 1 T. oil and stir-fry chicken; about 3 minutes.
  3. Add remaining oil to skillet and stir-fry bok choy, onion and garlic - about 3 minutes. Add snow peas and peppers and stir-fry about 4 more minutes or until veggies are crisp-tender.
  4. Stir in reserved sauce and chicken. Bring to a simmer and cook until sauce starts to thicken - about 2 minutes. Turn off heat.
  5. Transfer to a large serving bowl and stir in the cooked noodles and sesame oil. To serve, spoon into bowls and garnish with scallions.
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