Make this noodle bowl for a homemade Chinese take-out style dish that is a great meal option for a busy weeknight. Multo™ by CookingPal® has a useful all-in-one design where you can make the sauce, steam the chicken using the included steamer, and cook the noodles in the same bowl! Indulge in this saucy, hearty dish that is packed with protein, crunchy broccoli, and authentic spices.
How to make this noodle bowl with Multo™ by CookingPal®?
1. Make the sauce.
Multo™ allows you not only to finely dice items using its sharp blade, but it also has heating elements that cook your food as directed by the recipe. Begin this recipe by adding the sauce ingredients into the bowl and mix until incorporated.
2. Steam the chicken.
One of the included accessories with Multo™, the steamer, lets you steam your protein and vegetables at the same time. Use this accessory to cook your chicken.
3. Cook the noodles.
Use the heating elements to heat the mixing bowl and boil the water for cooking the noodles.
4. Season and enjoy!
Once all the ingredients are cooked, spoon into serving bowls and top with the remaining sauce and green onions. Enjoy!
Cooking tips and tricks
Try using the tip of a spoon to peel your ginger as it may be an easier alternative than using a knife or vegetable peeler.
Either broccoli or baby broccoli (broccolini) would work in this recipe.
What are the variations of this noodle dish?
For spice lovers, add Sriracha to the sauce or drizzle it on top of the finished product before serving.
Top this dish with peanuts for added crunch and nutty flavor.
Required Accessories
Steamer
The final verdict on this chicken broccoli rice noodle bowl - how does it taste?
Bring the joy of Chinese take-out home with this easy homemade recipe. It’s:
Bouncy
Tangy
Crispy
Aromatic
& Perfectly salty and sweet!
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. Discover more delicious content by following us on social media.
Chilled rice noodles topped with steamed chicken breast and broccoli, then drizzled with a flavorful sauce.
Ingredients
0.5 OZ / 20 G fresh ginger
2 OZ / 60 ML oyster sauce
4 TSP toasted sesame oil
4 OZ / 120 ML rice vinegar
1TSP honey
0.5 TSP fine sea salt
0.5 TSP black pepper
24 OZ / 680 G boneless skinless chicken breasts
5 EA green onion
2 EA garlic cloves
2 OZ / 60 ML mirin
2 OZ / 60 ML soy sauce
1.5 TBSP lemon juice
106 OZ / 3 L water
16 OZ / 455 G broccoli florets
12 OZ / 340 G dried rice vermicelli noodles (bún)
1 SPRIG cilantro
Directions
Peel ginger and roughly chop. Add ginger, oyster sauce, 3 teaspoons sesame oil, 30 ML (1 OZ) rice vinegar, honey, salt, and pepper to mixing bowl. Blend for 10 seconds / speed 6.
Transfer marinade to a large zip-top bag. Cut chicken into 1-inch pieces, then add chicken to bag with marinade and mix well to coat chicken with marinade.
Seal the bag, set on a rimmed plate to catch any leaks, and refrigerate for at least 1 hour and up to 24 hours. Rinse and dry the mixing bowl.
Cut 3 green onions into 5cm (2-inch) pieces. Peel garlic cloves.
Add green onions, garlic, remaining rice vinegar, mirin, soy sauce, lemon juice, and remaining sesame oil to mixing bowl. Blend for 10 seconds / speed 6.
Cook for 5 minutes / 212°F|100°C / speed 1. Transfer sauce to a small bowl and set aside. Rinse mixing bowl.
Add 2L of the water to mixing bowl. Heat for 8 minutes / 212°F|100°C / speed 1.
Add noodles to mixing bowl and cook for 5 minutes / 212°F|100°C / speed 1.
Let noodles sit in the hot water for 2-3 minutes more, or until tender. Drain noodles in simmering basket, then rinse well with cold water and drain again. Set aside.
Add remaining water to the mixing bowl. Remove chicken from marinade and arrange in the deep steaming tray. Place broccoli in shallow steaming tray.
Attach the steamer to the mixing bowl. Steam for 15 minutes.
Remove the shallow steaming tray and set aside.
Stir the chicken and spread out evenly. Place the lid on the deep steaming tray.
Cook chicken thoroughly using the steam mode for 5 minutes, or until the internal temperature reaches 250°F|120°C .
Divide rice noodles among bowls and top with chicken and broccoli. Drizzle with the reserved sauce.
Thinly slice the remaining 2 green onions. Sprinkle bowls with green onions and cilantro.
Enjoy your meal!
Recipe Note
TIP:
To peel ginger, use the tip of a spoon to scrape away the thin skin.
