Mexican Chorizo Noodle Bowl
Transform your weeknight dinner routine with this vibrant Mexican Chorizo Noodle Bowl, bursting with bold flavors and fresh ingredients. Featuring smoky, spiced Mexican chorizo, tender rice noodles, and a medley of colorful vegetables like red bell peppers, zucchini, and cherry tomatoes, this bowl delivers an irresistible combination of textures and tastes. Simmered in a zesty broth infused with lime juice and topped with fresh cilantro and optional creamy avocado slices, this quick and easy recipe is ready in just 35 minutes, making it perfect for busy evenings. Whether you’re craving a hearty comfort meal or looking to spice up your menu, this noodle bowl balances savory, citrusy, and slightly spicy notes for a dish that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 8 ounces Mexican chorizo
- 8 ounces Rice noodles
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 large Red bell pepper, thinly sliced
- 1 medium Zucchini, spiralized or thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Chicken or vegetable broth
- 2 tablespoons Lime juice
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 medium Avocado, sliced (optional)
Instructions
Bring a medium pot of water to a boil. Remove from heat, add the rice noodles, and let them soak according to the package instructions (usually 8-10 minutes). Drain and set aside.
Heat a large skillet over medium heat. Add the Mexican chorizo and cook, stirring frequently, until browned and fully cooked, about 6-7 minutes. Remove the chorizo from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes until they begin to soften.
Stir in the halved cherry tomatoes and cook for another 2 minutes until they start to release their juices.
Pour the chicken or vegetable broth into the skillet and bring to a simmer. Stir in the cooked chorizo, lime juice, salt, and pepper.
Add the drained rice noodles to the skillet, tossing gently to coat them in the sauce and evenly combine all ingredients. Cook for another 2 minutes to heat through.
Remove from heat and sprinkle the chopped cilantro over the noodle bowl.
Divide the mixture into bowls and garnish with additional cilantro and sliced avocado, if desired. Serve immediately.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6244 mg | 271% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 19.9 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
