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Chicken and Broccoli Noodle Bowls

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Happy Mother’s Day to all the special ladies out there; and a very special Happy Mother’s Day to my own mom, who I can’t be with today :(. My, oh my. Where do I begin? It’s been such a busy week/weekend, and I am ready to RELAX! I am definitely a homebody. Of course, I enjoy going out to dinner, and I do frequent the local breweries quite often, but I just love being at home. You can imagine my excitement when I was able to spend today at home. This is due partly to the winter storm that is going on in my backyard! We knew it was coming, but I don’t think any of us really wanted to believe it. I mean we all know that we COULD get snow in May. It happened last year, but it didn’t happen this late in May. Well, that’s Colorado for ya. Hopefully it will be sunny and 75 by the middle of the week. I’m crossing my fingers at least! I thought this was the perfect recipe to post on a cold and snowy day. I love noodle bowls. They are perfect for a weeknight meal and are super quick to make. This bowl in particular is loaded with chicken and broccoli, and it’s topped with cashews, a cashew vinaigrette and sesame seeds. It’s a fun take on a thai-style dish, and you can get as creative as you want with it! It’s a great dish to use up any leftover meat or veggies you have stocked up in the fridge. The recipe and a delicious pairing are below, so read ahead!








Beer Love:
Beer: Bristol Brewing’s Compass IPA
Brewed By: Bristol Brewing
Style: American IPA
ABV: 6.5%
IBUs: 55
Description:Bristol Brewing’s Compass IPA is a hop-lover’s dream. It’s loaded with Columbus, Chinook and Cascade hops making it the perfect IPA for these chicken and broccoli noodle bowls. I get a lot of floral notes from this IPA, with a slight malty sweetness and very light citrus notes. It’s everything you want in an IPA and more. I like IPAs for Thai-inspired dishes. It compliments the spice very well, and although it is very robust in flavor, it does not take away from the dish. In fact, it enhances the flavors. This beer is native to CO and is limited to this area, so any great IPA will do. Go local!


I hope everyone had a great weekend!










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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

10 Responses

  1. I love your blog Justine!! You are just fabulous. Your photos are phenomenal. True confession: I’ve never cooked with rice noodles. wth? I’ll send you some Meyer lemons if you send me some rice noodles :) I HAVE to try this. Any dish that calls for a cup of cashews, I’m in. Thanks for stopping by my blog Justine!

    1. Haha, thank you Karen! I totally enjoy your wit. You are just hysterical. Confession: I have only just RECENTLY started cooking with rice noodles! Gasp! I will totally do an honest trade with you though. Thank you so much for stopping by. <3

  2. I could totally go for a bowl of these noodles as I sit here watching more snow and hoping all the branches on our trees don’t break (so far two broken). I love that you used cashew butter instead of the usual peanut butter in the sauce, I’m a huge fan of cashews! How about I bring over the cheesecakes and you make these noodles, deal? ;-)

  3. What a yummy sounding dish! I love all the flavors you have going on, especially with the crunchy cashews! And the brew sounds great too. Pinning! Hoping the snow’s already melted for you and you’re enjoying some sunshine now!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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