The Pioneer Woman Tasty Kitchen
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Korean-Style Chicken Noodle Bowls

4.00 Mitt(s) 4 Rating(s)4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5

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Level: Easy

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Description

I am telling you, when you take your first bite of this, you are going to think you are at a P.F. Chang’s restaurant! Yum!

Ingredients

  • 2 packages (9.5 Oz. Size Package) Organic Whole Wheat Japenese Ramen Noodles
  • 1 piece Fresh Ginger, 1-inch Piece, Peeled And Chopped
  • 4 whole Garlic Cloves, Pressed
  • ½ cups Tamari Or Soy Sauce
  • 6 Tablespoons Honey
  • 4 Tablespoons Tomato Paste
  • 4 Tablespoons Rice Wine Vinegar
  • 2 Tablespoons Sesame Oil (this Makes The Dish!)
  • 1 teaspoon Sriracha Hot Sauce, More If You Like It Hot
  • 2 cups Sliced Mushrooms
  • 2 Tablespoons Butter
  • 2 Tablespoons Oil
  • 1 pound Boneless Skinless Chicken Breast, Cut Into Cubes
  • ½ packages (16 Oz. Package) Cole Slaw Mix, The Kind With Purple Cabbage And Carrots In It
  • ½ cups Chopped Carrots
  • ½ whole Red Pepper, Cored, Seeds Removed, And Chopped
  • 5 whole Large Green Onions, Thinly Sliced (tops And Bottoms)
  • Toasted Sesame Seeds, For Garnish

Preparation

Bring a large pot of water to a boil, add a dash of salt and the pasta and cook until al dente (according to package instructions for al dente). Then drain it and place pasta in a large serving bowl.

In a small pot over medium low heat, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce. Whisk until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over-sized skillet over medium heat, saute the mushrooms in the butter. Once most of the water has cooked out of the mushrooms, remove them from the pan leaving the remaining juices behind. Add the oil and heat over high heat. Add the chicken cubes and stir-fry until browned, about 3 minutes. Add the coleslaw mix, carrots and bell pepper and stir-fry for 2 minutes. Then add the scallions and continue to saute and toss for 1 minute. Add the mushrooms back in, stir and empty the skillet contents over the noodles. Top with sesame seeds.

Enjoy!

6 Comments

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Laura King on 3.8.2011

I LOVED this…to the extent that i may never get takeout again! LOL I added water chestnuts and it was so fabulous!! Thanks!

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The Hill Country Cook on 3.5.2011

can’t wait! and just checked out your blog! wonderful family :)

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4littleFergusons on 2.24.2011

Thanks ladies! Come back & tell me what you thought! :)

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Allison at Novice Life on 2.22.2011

yum this sounds fantastic! I need to go get some sesame oil!

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jro42 on 2.22.2011

I agree with Nanabread…I’ve already printed this. My mom and I wrote our own recipe similar to this and named it Mom ‘n Mee-a Lo Mein. I’m ready for a bit of a different take..noodles are such comfort food, wether Italian or Asian!

4 Reviews

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astonishing on 8.18.2011

Very good! I use Sambal and less honey.

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Allison at Novice Life on 4.25.2011

This was really good; I always love a good Asian dish I can whip up myself! Thanks for sharing.

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jstacyp on 3.3.2011

I made this for dinner last night and it was a hit. It is the first korean dish or close to it that i have found that i could easily make. My daughter is from korea and i thought it would be fun to make this for my adopion group. My daughter loved it!

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cookindoc on 2.25.2011

This was delicious. Subbed in some zucchini and extra peppers for the ‘shroms because we didn’t have any. A definite winner!

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