Thai Noodle Bowl with Chicken

Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon roasted peanut oil

2 tablespoons finely chopped peeled fresh ginger

1 large red onion, finely diced

1 pound ground chicken

2 teaspoons ground turmeric

2 teaspoons chili-garlic sauce (such as sambal oelek)

Kosher salt

4 cups low-sodium chicken broth

1/2 bunch mustard greens, leaves torn

6 ounces rice vermicelli noodles

1/4 cup finely chopped pickled ginger

Chopped salted peanuts and fresh cilantro, for topping


  1. Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
  2. Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
  3. Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
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