One-Pot Asian Noodles with Chicken, Butternut Squash and Bok Choy
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
5 servings
- 1 tablespoon light sesame oil (olive oil or coconut oil is also fine)
- ½ medium yellow onion (minced)
- 3 garlic cloves (minced)
- 1 tablespoon peeled and freshly grated ginger
- 2 cups cubed butternut squash (sliced into ¾-inch cubes)
- 4 cups low-sodium chicken broth
- 2 tablespoon low-sodium soy sauce
- 1 teaspoon Thai fish sauce
- ¼ teaspoon crushed red pepper
- 1 pound boneless (skinless chicken breasts)
- 4 ounces straight-cut rice noodles (sometimes labeled pad Thai noodles)
- 6 ounces baby bok choy (about 3 heads baby bok choy, sliced crosswise into ½-inch pieces)
- 3 scallions (white and light green parts only, thinly sliced)
- Freshly chopped cilantro
- Chopped roasted peanuts or cashews
- Lime wedges
- Sriracha
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Preparation
Step 1
Heat the oil in a medium Dutch oven or sauté pan over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for about 5 minutes or until the onions are soft and translucent and the garlic is fragrant. Add the ginger and butternut squash and cook for 1 minute, then stir in the chicken broth, soy sauce, fish sauce, and crushed red pepper. Bring to a simmer.
Step 2
Slice the chicken breasts in half crosswise (this will help them cook faster) and add them to the pan. Cover the pan with a lid and cover for 20 minutes or until the chicken is cooked through and the squash is just tender.
Step 3
Transfer the chicken to a cutting board and shred the meat with two forks. Return the shredded chicken to the pan and add the rice noodles. Cook, stirring occasionally, until the noodles have softened, about 3 minutes. Stir in the scallions and bok choy and cook for 1 to 2 minutes or until the bok choy leaves have wilted and the stems are slightly softened. Taste the noodles and season with a little salt if needed.
Step 4
Ladle the noodles and broth into bowls and serve garnished with chopped cilantro and peanuts, a drizzle of Sriracha if you love heat, and lime wedges.
Step 5
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