Chicken and Vegetable Lemon Noodle Bowl

I know it’s getting a bit warmer outside, but I just couldn’t resist on making this Chicken and Vegetable Lemon Noodle Bowl, and not-too-mention I am still Eating Through the Kitchen Cabinets, so I had to get rid of some stuff!  I had a leftover rotisserie chicken, miso, 1 sweet potato, frozen and shelled edamame, eggs, lo mein noodles, chicken stock, garlic, sesame oil, sesame seeds and lemons.  Only thing I needed to pick up from the store were green onions, cilantro and ginger, keeping me under the 5 extra ingredient limit I am holding myself too :-).

While I am a huge lover of soup, there is just something about Asian noodle bowls that seem even more comforting than a regular soup.  I think it’s the variety of vegetables, the super flavorful broths, or even the delicious noodles offered up.  While those things are traditional, I have to admit I’ve never included roasted sweet potatoes into one of my Asian noodle bowls that I’ve made in the past and man were they good.  While everything is so umami and savory in these dishes, the natural sugar from the sweet potatoes beyond complimented everything else going on in the bowl.  This recipe is a knockout soup that you should try asap!


I’m starting to really like a simple white background with my food, it really makes the colors in this Chicken and Vegetable Lemon Noodle Bowl pop!


and of course a biggin below for pinning!


Chicken and Vegetable Lemon Noodle Bowl
Make this comforting and delicious Chicken and Vegetable Lemon Noodle Bowl, that is loaded with edamame, sweet potatoes and hard boiled eggs!
For the Broth:
  • 6 cups of chicken stock
  • juice and body 1 lemon
  • 2 tablespoons of yellow miso
  • 1" inch piece of peeled and smashed fresh ginger
  • 3 smashed whole garlic cloves
  • Kosher salt and fresh cracked pepper to taste
For the Soup:
  • 1 pound of cooked lo mein noodles
  • 1 cup of pulled and cooked rotisserie chicken
  • 1 peeled and medium diced large sweet potato
  • 1 tablespoon of sesame oil
  • ½ teaspoon of sesame seeds
  • 1 cup of shelled and cooked edamame
  • 1 tablespoon of Kecap Manis (optional)
  • 4 hardboiled eggs, shelled and cut in half
  • cilantro for garnish
  • sliced green onions for garnish
  • Kosher salt and fresh cracked pepper to taste
  1. Soup: In a large bowl whisk together all of the ingredients and bring to a boil. Once boiling, simmer on low heat. Remove the lemon, garlic and ginger before serving.
  2. Potatoes: Coat the sweet potatoes in sesame oil, salt and pepper and place on a sheet pan lined with parchment paper. Bake on 450° for 20 minutes or until browned and cooked through. Once they are cooked, toss in sesame seeds and set aside.
  3. Edamame: Once the edamame is cooked, you can toss them in Kecap Manis if desired.
  4. To Plate: Add 1 cup of broth to a bowl along with a few ounces of cooked lo mein noodles. Add on some cooked and pulled rotisserie chicken, edamame, sweet potatoes, sliced hard boiled egg, and garnish with cilantro and sliced green onions.

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