Best 3 Rice Noodles With Chicken Broccoli Recipes

**Savory Rice Noodles with Chicken and Broccoli: A Culinary Delight**

Indulge in the tantalizing flavors of our scrumptious rice noodles with chicken and broccoli dish, a culinary masterpiece that harmonizes the goodness of tender chicken, crisp-tender broccoli, and springy rice noodles in a delectable sauce. This symphony of flavors is complemented by the vibrant addition of bell peppers, mushrooms, and carrots, creating a colorful and nutritious meal.
Our recipe offers both a classic and a vegetarian version, catering to diverse dietary preferences. The original recipe tantalizes taste buds with succulent chicken, while the vegetarian alternative swaps chicken for tofu, providing a protein-packed, meatless option.

For those seeking a quick and effortless meal, our 30-minute version is the perfect choice, ensuring a flavorful dish without compromising on convenience. Alternatively, our traditional recipe allows you to savor the flavors of a homemade sauce, simmered to perfection for an irresistible taste experience.

This versatile dish can be tailored to your liking. Add a touch of heat with some chili flakes, or create a creamy variation by stirring in some coconut milk. The possibilities are endless, allowing you to customize the dish to suit your palate.

Our rice noodles with chicken and broccoli is a culinary journey that will leave you craving more. It's a delightful balance of textures and flavors, perfect for a satisfying meal any day of the week. Grab your cooking utensils and embark on this culinary adventure today!

Here are our top 3 tried and tested recipes!

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

RICE NOODLES WITH CHICKEN

Rice Noodles With Chicken image

Provided by Mark Bittman

Categories quick, main course, side dish

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 11

Ingredients

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams

RICE NOODLES WITH CHICKEN & BROCCOLI

Rice Noodles With Chicken & Broccoli image

Altered this from http://www.food.com/recipe/thai-rice-noodles-with-chicken-and-asparagus-179966 to better suit the taste of my family.

Provided by Coraniaid

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb rice noodles
3 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 lb white button mushrooms
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 1/2 tablespoons sriracha sauce
1 1/2 tablespoons fish sauce
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 lb broccoli floret

Steps:

Slice chicken.
Clean and slice mushrooms.
Heat oil in skillet on medium.
Place rice noodles into bowl & cover with very hot water.
Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
Add fish sauce and chicken to skillet.
Fry until chicken is done.
Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
Add Broccoli.
Drain Noodles.
Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
Fry noodles for 3-4 minutes.
Add noodles to chicken/broccoli mixture & toss.
Serve hot.

Tips:

For the best results, use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
If you don't have any chicken broth on hand, you can use water instead. Just add a little bit of salt and pepper to taste.
If you want your noodles to be extra flavorful, you can fry them in a little bit of oil before adding them to the soup.
You can add other vegetables to this soup, such as carrots, celery, or mushrooms.
If you want a spicier soup, you can add a pinch of red pepper flakes or a drizzle of Sriracha sauce.

Conclusion:

This rice noodles with chicken and broccoli is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this rice noodles with chicken and broccoli a try!