Pagoda Chicken Bowl Recipe
My family loves this Pagoda Chicken Bowl and whenever any occasion comes they ask me to cook it again. Very simpe and easy dish to make this Pagoda Chicken Bowl takes in a combination of chicken, noodles, fruit tidbits and spices. A very indulgent dish to serve and enjoy!
Ingredients
| Noodles | 400 Gram (With Chicken Sauce Mix And Almonds) | |
| Pineapple tidbits | 1 Can (10 oz), drained | |
| Sliced celery | 1 Cup (16 tbs) | |
| Cooked and cubed chicken/2 cans diced cooked chicken | 2 Cup (32 tbs) | |
| Mayonnaise/Salad dressing | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Curry powder | 1⁄4 Teaspoon | |
| Boston lettuce | 1 | |
| Radish slices | 2 |
Directions
Prepare noodles with chicken sauce mix, following label directions for top range method; set almonds.
Spoon noodle mixture into a medium size bowl; cool, stirring lightly several times at room temperature.
Set aside several pineapple tidbits and celery slices for a garnish; stir remaining with chicken into noodle mixture.
Blend mayonnaise or salad dressing, milk and curry powder in a cup; fold into noodle mixture.
Chill at least 30 minutes to season.
When ready to serve, spoon into a lettuce lined salad bowl; sprinkle with saved almonds on top.
Garnish with rows of radish slices, and saved pineapple and celery threaded onto a wooden pick.
Spoon noodle mixture into a medium size bowl; cool, stirring lightly several times at room temperature.
Set aside several pineapple tidbits and celery slices for a garnish; stir remaining with chicken into noodle mixture.
Blend mayonnaise or salad dressing, milk and curry powder in a cup; fold into noodle mixture.
Chill at least 30 minutes to season.
When ready to serve, spoon into a lettuce lined salad bowl; sprinkle with saved almonds on top.
Garnish with rows of radish slices, and saved pineapple and celery threaded onto a wooden pick.
Chef
