Spicy Chicken and Bok Choy Noodle Bowls

Posted on February 19th, 2013 by Leah Damron

The DamFam is playing a super fun game of Pass the Cold in which No Thank You Boy and I are currently “it.”  So even though I just posted a chicken-y something last week, here’s another one since I can’t seem to work enough chicken soup into my diet lately.  Besides, I have it on good authority that FFF readers adore chicken dishes, and I aim to please.  So, here you go.  This one is Asian-inspired and spicy and the perfect thing for unplugging a stuffed up head.

This might look familiar to you if you’ve been reading the blog for a while; I took the Spicy Shrimp and Bok Choy Noodle Bowl recipe and swapped in shredded Sendik’s rotisserie chicken just for giggles.  Noodle dishes always go over well here, and it’s fun to find a new spin for an old standby.  NTYB and I hit our bowls with tons of Sriracha, which incidentally, combined with Mucinex, does wonders for sinus relief.

Have a great week.

SPICY CHICKEN AND BOK CHOY NOODLE BOWLS
SERVES: 4 – 5
SOURCE:  foodnetwork.com

1-2 T. neutral cooking oil
2 t. crushed red pepper flakes (or to taste; back off on them if you’re serving sensitive eaters)
4 cloves garlic, minced
2 inches ginger root, peeled and cut into very thick matchsticks
1 large or 2 medium carrots peeled and cut into matchsticks
4 – 5 baby bok choy, trimmed and sliced thin
1/2 lb. shitake mushrooms, or a blend of your favorites (Sliced Baby Portabella Mushrooms are on sale)
Kosher salt and black pepper to taste
6 c. chicken broth plus more to thin if necessary
4 packages of ramen noodles, any flavor, seasoning packet discarded
4 – 5 generous handfuls shredded meat from one Sendik’s rotisserie chicken (I had about a cup leftover, maybe a smidge more)
4 scallions, thinly sliced
generous pinch minced fresh cilantro or to taste

Heat a medium soup pot over medium high heat.  Add cooking oil, crushed red pepper flakes, garlic, ginger, carrots, bok choy, and mushrooms and season with salt and pepper.  Add chicken broth.  Cover pan with lid and bring soup to a boil.  Reduce heat and simmer for 4 minutes or until carrots are tender.  Add ramen noodles and cook 4 minutes or until noodles are done; add in shredded chicken, scallions, and cilantro and stir; simmer 2 to 3 minutes or until chicken is heated through. Add additional broth if desired if noodles have absorbed too much of the liquid.  Adjust seasonings and serve.

Blogs, Featured, Fresh, Frugal, Fabulous | February 19th, 2013