20-Minute Chicken and Sweet Potato Noodle Bowls

updated Sep 18, 2020
Rollover Dinners
20-Minute Chicken and Sweet Potato Noodle Bowls

This one-pot meal brightens up store-bought broth with roasted chicken, vibrant veggies, and a simple pantry sauce.

Serves4 to 6

Prep5 minutes

Cook15 minutes

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Credit: Meghan Splawn

Welcome to Rollover Dinnersa series to help you make smart use of leftovers. In this post, we’re using leftovers from this sheet pan dinner to these super fast and fresh noodle bowls. Read the intro post here.

If you’ve got leftovers from last night’s Saucy Sheet Pan Chicken with Sweet Potatoes and Peppers hanging out in the fridge, lucky you! You get to transform them into this quick-cooking, flavorful ramen noodle bowl for dinner tonight. You’ll start by seasoning store-bought broth with the leftover roasted chicken and pantry sauce, then add some fresh, vibrant vegetables to brighten up the bowl. Trust me: This rollover meal will make you a believer in the art of intentional (but not boring) leftovers.

Credit: Meghan Splawn

No leftovers? No problem! You can sub in some grocery shortcuts for the leftovers, making this a quick weeknight dinner all on its own.

To make this recipe without the leftovers called for, grab a bottle of tonkatsu sauce along with a rotisserie chicken and a bag of frozen sweet potatoes. You’ll also need a quart of your favorite vegetable broth, two small heads of bok choy, and dry ramen noodles. Since you’ll be seasoning the broth with the sauce, skip the seasoning packets and look for plain ramen noodles if you can find them (I’m a big fan of the Ocean’s Halo noodles; they’re readily available at most markets).

20-Minute Chicken and Sweet Potato Noodle Bowls

This one-pot meal brightens up store-bought broth with roasted chicken, vibrant veggies, and a simple pantry sauce.

Prep time 5 minutes

Cook time 15 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 quart

    low-sodium vegetable broth

  • 1 to 2 pieces

    cooked chicken (about 12 ounces)

  • 1/4 cup

    leftover sauce from this recipe, or bottled tonkatsu sauce

  • 2

    small heads bok choy

  • 2 (10 1/2-ounce) packages

    dried ramen noodles

  • 2 cups

    leftover roasted vegetables

Instructions

  1. Bring 1 quart vegetable broth to a boil in a large high-sided sauté pan over medium-high heat. Add 1 to 2 pieces leftover chicken and 1/4 cup leftover or katsu sauce and simmer for 15 minutes. Meanwhile, trim and rinse 2 small heads bok choy.

  2. Transfer the chicken to a plate. Add the boy choy and 2 packages ramen noodles (without the seasoning packets) to the pan and simmer, stirring occasionally, until the noodles are tender, about 3 minutes. Meanwhile, shred the chicken with two forks.

  3. Add the chicken and 2 cups leftover vegetables to the pan and cook until heated through.

Recipe Notes

This recipe utilizes leftovers from this Sheet Pan Chicken with Sweet Potatoes and Red Peppers. You can substitute store-bought tonkatsu sauce, rostisserie chicken, and frozen sweet potatoes for the leftovers called for here.