recipes / Lunch / Better than the Freezer Aisle: Mock Annie Chun’s Asian Chicken and Noodle Bowls

Better than the Freezer Aisle: Mock Annie Chun’s Asian Chicken and Noodle Bowls

Join me in skipping the dehydrated vegetables and powdered broth, and freeze your own bowls of goodness. Asian Chicken and Noodle Bowls are a healthy remake that you can pull right out of your own freezer.
6 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Better than the Freezer Aisle: Mock Annie Chun’s Asian Chicken and Noodle Bowls

Ingredients

  • 2 ½ cups dice Chicken, Boneless Breasts
  • 1 cup slice Carrot
  • 1 ⅛ cups slice Onion
  • ½ cups slice Mushrooms
  • 2 tablespoons Sherry Cooking Wine
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon peel and mince Ginger, Fresh
  • ¼ teaspoons Black Pepper
  • 6 cups Homemade Chicken Stock (or Broth)
  • 3 cups Snow Pea
  • 3 ounces Soba Noodles

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In slow cooker, combine chicken, carrots, onion, mushrooms, sherry, soy sauce, vinegar, ginger, pepper, and chicken broth.
  2. Cook on high for 3 hours.
  3. Stir in snow peas and continue cooking 15-30 minutes until crisp tender.
  4. Cook noodles according to package instructions.
  5. Place noodles into bowls, ladle soup over top and serve immediately.

Freezing Directions

Why would I want to freeze this?

  1. In slow cooker, combine chicken, carrots, onion, mushrooms, sherry, soy sauce, vinegar, ginger, pepper, and chicken broth.
  2. Cook on high for 3 hours.
  3. Stir in snow peas (they will finish cooking when you reheat).
  4. Cook noodles according to package instructions.
  5. Cool soup completely.
  6. Divide soup into half indicated number freezer bags.
  7. Divide cooked noodles in remaining half of freezer bags. Label and freeze both bags.

Serving Day Directions

  1. Reheat soup in microwave for 1-2 minutes.
  2. Place noodles into bowls and ladle soup over top.

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