Chicken Chop Suey Noodle Bowl

“Coarse rice for food, water to drink, and the bended arm for a pillow – happiness may be enjoyed even in these.”
(Confucius) Chicken Chop Suey Noodle Bowl4Today, the Foodies Galore family feasted on this comforting and delicious rice noodle bowl.

Inspired by a love for Asian cuisine and a fondness for green vegetables, this dish is a combination of chow mein and chop suey.

The ingredients are clean and simple. The method is efficient and easy. A little goes a long way with this meal.

As always, we encourage you to improvise with your favourite ingredients. Or try it exactly like this. Please remember to leave us a comment and let us know your thoughts on our latest creation.

(7 Servings)


  • Thinly slice 2 small chicken breasts into 2″ long strips and marinate for 4 to 6 hours.

For the marinade, use about

2 Tbsp each – Soy Sauce and Rice Wine Vinegar.

Add 1 Tbsp brown sugar, ground ginger and garlic powder.

  • Wash and break up 2 cups of fresh broccoli florets.
  • Tear the leaves away from 2 large stalks of fresh kale.
  • Wipe 6 large brown mushrooms (Cremini are great) with paper towel and cut each into quarters.
  • Wash 2 cups of fresh bean sprouts and set aside.
  • Dice 2 large green onions and set aside.

Prepare a chop suey sauce as follows:

  • 1 and 1/4 cups beef or mushroom broth
  • 1 to 2 Tbsp sodium-reduced soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 to 2 tsp hot sauce (we use Siracha)
  • 1/4 cup sesame oil
  • 1 tsp white sugar


  1. Heat up a large cast iron skillet and coat with olive oil.
  2. Sear the marinated chicken breast strips until browned on each side. (Each side should only take 2 to 3 minutes if the skillet is hot)

Remove the seared chicken from the skillet and set aside in a separate bowl.

  1. Place the broccoli florets on the hot skillet and allow them to sear.
  2. Add the torn kale leaves and mushrooms.
  3. Sear all sides of the broccoli. Add a splash of boiling water to the skillet to slightly soften the broccoli.
  4. Cover with a lid for about 1 to 2 minutes to steam the vegetables quicker.
  5. Coat the vegetables generously with garlic powder (about 1 to 2 Tbsp).
  6. Add the bean sprouts.
  7. With tongs, keep mixing all the veg another 2 to 3 minutes.

Cook the noodles

  1. Bring 10 cups of water to a boil in a large pot —  keep 1 large stack of wide rice noodles close by and ready to go into the boiling water.
  2. When the water is boiling, add the rice noodle for 3 to 4 minutes or according to the package directions.
  3. Then strain the noodles with a collander and return them back to the empty pot.
  4. Add the chop suey broth, seared chicken and diced green onion.


Add the seared vegetables to the cooked noodles and use the tongs to mix everything together.

Serve hot in bowls. Chicken Chop Suey Noodle Bowl3