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One Pot Asian Chicken Noodles with Butternut Squash and Bok Choy

One Pot Asian Chicken Noodles with Butternut Squash and Bok Choy

 
Prep time 10 minutes
Cook time 45 minutes
Makes 5 servings

Ingredients

  • 1 Tbsp light sesame oil (olive oil or coconut oil is also fine)
  • ½ medium yellow onion, minced
  • 3 garlic cloves, minced
  • 1 Tbsp ginger, peeled and freshly grated
  • 2 cups butternut squash, sliced into ¾-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp Thai fish sauce
  • ¼ tsp crushed red pepper
  • 1 lb boneless, skinless chicken breasts
  • 4-oz straight-cut rice noodles (sometimes labeled pad Thai noodles)
  • 6-oz 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
 

For Serving (optional)

  • Freshly chopped cilantro
  • Chopped roasted peanuts or cashews
  • Lime wedges
  • Sriracha
 

Directions

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.

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.

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.

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.
 

Notes

These noodles have a decent amount of broth but definitely not enough to be considered “soup.” If you would, in fact, prefer a noodle soup, add an additional cup or so of chicken broth and season with extra soy sauce to taste.
 
Recipe by Serena Wolf of