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Chicken & Vegetable Noodle Bowl

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Chicken & Vegetable Noodle Bowl | Freezer Friendly Meals | Easy Chicken Recipes | Fast & Simple Chicken Dinner

Our theory here at LWSL is that you can never have too many quick & easy freezer meals ready to go, especially ones that use budget-friendly chicken! This tender, juicy, flavor-packed Chicken and Vegetable Noodle Bowl sure to be a new family favorite!

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To make it as part of a freezer cooking day, just split the sauce & chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, although it is equally easy to prep and make for dinner the same day.

You can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.

Assemble your ingredients: Chicken thighs, frozen vegetables, soy sauce, garlic, green onions, red bell pepper, chicken stock, rice noodles, shredded slaw mix, sesame seeds, spicy sauce, sesame oil, red pepper flakes and sriracha sauce.

Here is what you need:

3-4 pounds skinless, boneless chicken thighs
2 bags of frozen  vegetables (Broccoli, Carrots & Water Chestnuts)
soy sauce
3-4 cloves garlic, chopped
4-5 green onions, sliced
1 red bell pepper, chopped
2 cartons chicken stock ( 1 carton of stock for cooking day)
1 box of rice noodles (cooking day only)
1 bag of shredded slaw mix (cooking day only)
1/2 cup sesame seeds, toasted (cooking day only)
 Spicy Sauce (cooking day only)
6 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon red pepper flakes
2-3 teaspoon sriracha sauce 
 
 

Chop green onions, red pepper and garlic; set aside.

Step 1: Chop green onions, red pepper and garlic; set aside.

Cut chicken into cubes.

Step 2: Cut chicken into cubes; set aside.

In a large bowl mix together stock, green onions, red pepper, garlic, frozen vegetables and soy sauce.

Step 3: In a large bowl mix together: 1 carton stock, green onions, red pepper, garlic, and frozen vegetables and 2 tablespoons soy sauce.

Divide chicken into 2 gallon size freezer bags, then divide sauce and vegetable mixture over top chicken.

Step 4: Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.)  Then divide sauce and vegetable mixture over top chicken.

Cook in crockpot until chicken is cooked.

Step 5: Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)Add shredded slaw mix to crock pot and cook for about 5-10 minutes until soft. Cook rice noodles according to package instructions.

In small bowl mix together soy sauce, sesame oil, red pepper flakes and Sriracha sauce.

Step 6: In small bowl mix together: soy sauce, sesame oil, red pepper flakes and Sriracha sauce.

Toast sesame seeds in small frying pan until lightly golden in color.

Step 7: Toast sesame seeds in small frying pan until lightly golden in color. And set aside.

Spoon rice noodles into a large bowl add spicy sauce and mix well.

Step 8: Spoon rice noodles into a large bowl add spicy sauce and mix well.

Add chicken/veggie mixture and toasted sesame seeds to finish off noodles and serve.

Step 9: Then add chicken and veggie mixture, toasted sesame seeds to finish off and serve. ( Note: If serving to children instead of adding spicy sauce add 1 teaspoon of soy sauce to their noodles and top with toasted sesame seeds.)

Chicken and Vegetable Noodle Bowl

This super simple and absolutely tasty recipe can be made ahead of time or same night. For a fast and satisfying dinner your whole family will love. 

Course Main Course
Cuisine Asian
Keyword Chicken and Vegetable Noodle Bowl
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people

Ingredients

  • 3-4 pounds skinless boneless chicken thighs
  • 2 bags of frozen vegetables Broccoli, Carrots & Water Chestnuts
  • soy sauce
  • 3-4 cloves garlic chopped
  • 4-5 green onions sliced
  • 1 red bell pepper chopped
  • 2 cartons chicken stock 1 carton of stock for cooking day
  • 1 box of rice noodles cooking day only
  • 1 bag of shredded slaw mix cooking day only
  • 1/2 cup sesame seeds toasted (cooking day only)
  • Spicy Sauce cooking day only
  • 6 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon red pepper flakes
  • 2-3 teaspoon sriracha sauce

Instructions

  1. Chop green onions, red pepper and garlic; set aside.
  2. Cut chicken into cubes; set aside.
  3. In a large bowl mix together: 1 carton stock, green onions, red pepper, garlic, and frozen vegetables and 2 tablespoons soy sauce.
  4. Divide chicken into 2 gallon size freezer bags ( be sure to label bags first.) Then divide sauce and vegetable mixture over top chicken.
  5. Thaw if frozen; cook in crockpot on low for 4-6 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)
  6. Once chicken is cooked, then cook rice noodles according to package instructions.
  7. Add shredded slaw mix to crock pot and cook for about 5-10 minutes until soft.
  8. In small bowl mix together: soy sauce, sesame oil, red pepper flakes and Sriracha sauce.
  9. Toast sesame seeds in small frying pan until lightly golden in color. And set aside.
  10. Spoon rice noodles into bowls then add chicken and veggie mixture, top with a tablespoon of spicy sauce and add toasted sesame seeds to finish off and serve. 

Recipe Notes

If serving to children, instead of adding spicy sauce add 1 teaspoon of soy sauce to their noodles and top with toasted sesame seeds.

Craving fresh flavor, but feeling short on time? This ridiculously delicious chicken & vegetable noodle bowl goes straight from the freezer to the crockpot for a satisfying dinner your family will love. 

11 Comments

  1. Lesley
    February 3 at 03:52PM

    This makes 2 batches, right?
    Thanks! It looks delicious!

    • Ruth Soukup
      February 3 at 09:42PM

      Yes, each bag will make one meal that can feed a family of 4+. 🙂

  2. Becky
    February 5 at 11:05AM

    What do you do with the 2nd carton of chicken stock?

    • Ruth Soukup
      February 5 at 12:36PM

      You use the second carton of chicken stock to cook your rice noodles. It adds more flavor then water. 🙂

  3. Becky
    February 5 at 01:00PM

    Thanks! Trying this today…

  4. February 8 at 07:14PM

    This noodle bowl looks delicious and so healthy! I can’t wait to try it 🙂 Thanks for sharing this awesome recipe!

  5. Lisa
    October 21 at 05:40PM

    Do you use one half box of noodles for each bag?

  6. Lisa
    November 29 at 04:28PM

    Do you use one box of noodles for each freezer meal? Or do you use one-half of the box of noodles for each freezer meal?

    • Ruth Soukup
      November 30 at 08:42AM

      It all depends how many people you are going to feed. But you could usually feed 2-3 people on half a box. 🙂

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