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.
Chilled rice noodles topped with steamed chicken breast and broccoli, then drizzled with a flavorful sauce.
0.75 OZ / 20 G fresh ginger
2.5 OZ / 60 ML oyster sauce
4 TSP toasted sesame oil, divided
4 OZ / 120 ML rice vinegar, divided
0.5 TSP fine sea salt
0.5 TSP black pepper
24 OZ / 680 G boneless skinless chicken breasts
5 EA green onions, divided
2 EA garlic cloves
2 OZ / 60 ML mirin
2 OZ / 60 ML soy sauce
1.5 TBSP lemon juice
100 OZ / 3 L water, divided
16 OZ / 455 G broccoli florets
12 OZ / 340 G dried rice vermicelli noodles (bún)
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 2.5cm (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 of the green onions into 5cm (2-inch) pieces. Peel garlic cloves.
Add green onions, garlic, remaining rice vinegar, mirin, soy sauce, lemon juice, and remaining 1 teaspoon 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 2.
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 1L of water to the mixing bowl. Remove chicken from marinade and arrange in the deep steaming tray in a single layer. Place broccoli in shallow steaming tray.
Attach the steamer to the mixing bowl. Cook for 15 minutes / 250°F|120°C using the steam mode.
Remove the shallow steaming tray and set aside.
Stir the chicken and spread out in the steaming tray in a single layer again. Replace the lid on the deep steaming tray.
Cook chicken thoroughly using the steam mode, or until the internal temperature reaches 160℉|70℃ .
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!
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