Coconut Chicken Noodle Bowl | Midwest Living

Coconut Chicken Noodle Bowl

Coconut Chicken Noodle Bowl

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  • Makes: 6 servings
  • Yield: 7 cups
  • Prep 20 mins
  • Stand 10 mins to 15 mins
  • Cook 5 mins to 6 mins

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Ready in 25 minutes, this restaurant-style noodle bowl is a breeze to throw together. It uses Vietnamese bahn pho noodles, which you can find at large supermarkets or Asian groceries. It's fine to substitute another rice noodle or vermicelli.


  • 8 ounces dry bahn pho (Vietnamese wide rice noodles), other wide rice noodles or 4 cups cooked vermicelli
  • 1 purchased roasted chicken
  • 1 lime
  • 1/2 cup unsweetened coconut milk
  • 2 tablespoons fish sauce or reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup finely chopped, lightly salted peanuts
  • 1/4 cup snipped fresh basil
  • 2 tablespoons canola oil
  • 2 cups fresh snow pea pods, trimmed
  • 1 cup packaged julienned carrots
  • 1 tablespoon finely chopped fresh ginger


  1. Place bahn pho or other wide rice noodles in a large bowl. Add enough very hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander. (If using cooked vermicelli, skip this step.)
  2. Meanwhile, remove the meat from the chicken, discarding the skin and bones. Coarsely shred the chicken; set aside.
  3. Zest and juice the lime to yield about 1 teaspoon zest and 3 tablespoons lime juice. In a small bowl combine the lime juice, coconut milk, fish sauce, and crushed red pepper; set aside. In another small bowl, toss together the peanuts, basil and lime zest; set aside.
  4. In a large wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add snow peas and carrots; cook and stir for 2 minutes. Add ginger; cook and stir for 30 seconds.
  5. Add the remaining tablespoon of oil to the wok. Add drained noodles; cook and stir for 2 minutes. Add coconut milk mixture and chicken. Cook and stir for 1 to 2 minutes or until heated through. Divide noodle mixture among six bowls. Sprinkle with peanut mixture.

Nutrition Facts

(Coconut Chicken Noodle Bowl)

Servings Per Recipe 6, cal. (kcal) 430, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 100, sodium (mg) 984, Fat, total (g) 18, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 38, Folate (µg) 36, sat. fat (g) 5, Polyunsaturated fat (g) 3, Riboflavin (mg) 0, Niacin (mg) 9, Monounsaturated fat (g) 7, fiber (g) 2, vit. C (mg) 16, Trans fatty acid (g) 0, Thiamin (mg) 0, pro. (g) 29, sugar (g) 2, Potassium (mg) 409, vit. A (IU) 372, calcium (mg) 47, iron (mg) 2

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