Best 4 Pams Asian Chicken Noodle Bowl Pho Recipes

Embark on a culinary journey to discover the tantalizing flavors of Pam's Asian Chicken Noodle Bowl Pho, a dish that harmoniously blends the essence of Vietnamese cuisine with the convenience of modern cooking. This delectable recipe captivates the senses with its aromatic broth, tender chicken, and an array of vibrant vegetables, all coming together in a symphony of taste and texture. Whether you're a seasoned chef or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques needed to recreate this authentic Vietnamese dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE CHICKEN PHO RECIPE: CHICKEN NOODLE SOUP

Vietnamese Chicken Pho Recipe: Chicken Noodle Soup image

Vietnamese Chicken Pho Ga - A tasty and fragrant chicken noodle soup full of vibrant flavours.

Provided by Hope Pearce

Categories Main Course

Time 1h10m

Number Of Ingredients 20

Ingredients

1 organic whole chicken (small)
1 Tbspn oil
ginger, 1 inch sliced
1 onion, finely chopped
2 Tbspn fish sauce
3 whole star anise
1 cinnamon stick
1 Tbspn coriander seeds
1/4 tspn black pepper corns
1/4 tspn chinese five spice powder
1 tspn coconut sugar
1 Tspn salt
Dried flat rice noodles 400g/14oz
4 spring onions
2 cups mung bean sprouts
1 cup fresh coriander (cilantro)
1 cup fresh mint (Vietnamese mint)
1 cup thai basil (optional)
1 chili freshly chopped (optional)
6 lime wedges

Steps:

In a small saucepan add the oil and gently saute the onion and ginger for a couple of minutes until golden. Set aside.
Clean and rinse the chicken in cold water, remove excess fat and roughly cut into four pieces.
In a large pot place the chicken and top with enough cold water to cover the chicken. Add the onions, ginger, spices, fish sauce and salt. Bring to a boil and then simmer over a low heat uncovered for 25 minutes. Discard any scum that comes to the surface.
Check the chicken is cooked, remove with tongs and set aside for shredding into bite sized pieces.
Add the bones back into the broth and simmer (don't let boil) for another 25 minutes to 60 minutes if time permits.
Meanwhile prepare any fresh vegetables and cook the rice noodles according to the packet, do not over cook.
Once the broth is cooked discard the bones and strain the broth through a sieve. Taste and season with more fish sauce if needed.
Assemble the cooked noodles into bowls. Top with the shredded chicken. Pour the chicken broth evenly over each bowl. Top with carrot, mung beans, fresh herbs and fresh chili as desired.
Serve with a lime wedge and chili sauce if desired.

Nutrition Facts : Calories 491 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1002 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ASIAN CHICKEN NOODLE BOWL

Asian Chicken Noodle Bowl image

Linguine tossed with chicken and vegetables in a peanut sauce flavored with lime juice

Provided by ReadySetEat

Categories Pasta, Main Dish

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 pkg (9 oz each) refrigerated linguine, uncooked
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 cups Birds Eye® Pepper Stir-Fry
2 cups Birds Eye® Steamfresh® Sugar Snap Peas
3/4 cup water
1/2 cup creamy peanut butter
1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
2 tablespoons lime juice

Steps:

Cook linguine according to package directions, omitting salt. Drain; return to pan.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet.
Add remaining ingredients to skillet; stir to blend. Move chicken and vegetables into sauce and stir until coated. Pour chicken mixture over linguine; toss to coat.

Nutrition Facts : @id https, Calories 391 calories

ASIAN NOODLES WITH CHICKEN

Asian Noodles with Chicken image

My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Nutrition Facts :

ASIAN CHICKEN AND SNOW PEA NOODLE BOWL

Asian Chicken and Snow Pea Noodle Bowl image

A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

5 cups chicken broth
4 ounces uncooked vermicelli, broken into thirds (sub other noodle)
1/2 lb cooked chicken, cubed
3 ounces snow peas (fresh or frozen)
1 cup matchstick cut carrot (or shredded)
1/2 teaspoon chili sauce (sub 1 or 2 drops hot sauce)
1/2 cup chopped green onion
1/4 cup chopped cilantro (sub parsley)
2 tablespoons lime juice
2 teaspoons soy sauce
1 tablespoon grated ginger

Steps:

Bring broth to a boil in a large saucepan over high heat.
Stir in vermicelli or other noodle, return to boil.
Reduce heat to medium high and simmer about 6 minutes.
Stir in chicken, snow peas, carrots and chili sauce.
Simmer about 2 minutes.
Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
Serve immediately.

Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7

Tips:

Use a variety of vegetables to add flavor and texture to your pho. Some good options include bok choy, carrots, bean sprouts, and onions.
Don't be afraid to experiment with different types of noodles. Rice noodles are the traditional choice, but you can also use wheat noodles or even soba noodles.
Make sure to use a good quality beef broth. The broth is the foundation of pho, so it's important to use a broth that is flavorful and rich.
Don't overcook the noodles. Noodles should be cooked al dente, so that they still have a slight bite to them.
Serve pho with a variety of toppings, such as fresh herbs, lime wedges, and chili sauce. This will allow your guests to customize their bowls to their own liking.

Conclusion:

Pho is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover chicken or beef, and it's also a healthy and affordable meal option. With a little planning and effort, you can easily make pho at home that is just as good as what you would get at a restaurant.