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Weeknight Noodle Bowl

Rated as 4.5 out of 5 Stars

"I made this recipe one night when pressed for time. I had a taste for Asian flavors and not many ingredients in the pantry. Mildly spicy and super fast to prepare, this recipe is an easy after-work meal. The type of protein or vegetable used could easily be adapted to whatever you have on hand!"
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30 m servings 573
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes.
  3. Divide spaghetti into 4 bowls. Ladle soup over spaghetti.


  • Cook's Note:
  • Chile-garlic sauce can be found in the Asian section of large grocery stores.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 573 calories; 6.3 94.9 32.9 43 850 Full nutrition

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Read all reviews 3
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I made this into a cold bowl I could take into work for lunch all week. I substituted Soba noodles for the spaghetti, imitation crab for the chicken, and cooked the onion soup mix in about 3/4 ...

I didn’t have the onion soup mix so I sautéed an onion cut in half rings in butter then used beef bullion in the four cups of water. It turned out GREAT. Just might be a new staple

I didn't have high hopes for this one, but was very surprised! Hubby and I both enjoyed it!