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Food

Noodle Chicken Bowl

Serves 4

Written by
Noodle Chicken Bowl
This is a filling one-pot soup for dinner. Use time while the noodles hydrate to prep all the fresh ingredients.

Ingredients

  • 5 cups (1.25 L) dried rice noodles
  • 2 to 3 Tbsp (40 to 60 ml) reduced-salt soy sauce
  • 1 1/2 Tbsp (30 ml) sesame oil
  • 1 1/2 Tbsp (30 ml) rice wine vinegar
  • 3 tsp (15 ml) palm sugar
  • 1 garlic clove, minced
  • Pinch of chilli flakes (optional)
  • 3 cups (750 ml) shredded Savoy cabbage
  • 1 tsp (5 ml) extra-virgin olive oil
  • 1 skinless, boneless chicken breast, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup (250 ml) thickly sliced shiitake mushrooms
  • 4 baby bok choy, thinly sliced
  • 1 cup (250 ml) reduced-salt chicken stock
  • 3 cups (750 ml) water
  • Soak noodles in warm water until soft, about 5 minutes.

Nutrition

Per serving:

  • kilojoules 1787
  • protein 17g
  • fat 10g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 69g
    • sugars 8g
    • fibre 5g
  • sodium 444mg

Directions

01
In small bowl, whisk soy sauce with sesame oil, vinegar, sugar, garlic and chilli flakes (if using).
02
Drain noodles, then divide among 4 large soup bowls. Divide cabbage, then pile over top. Set aside.
03
Heat oil in large wok or frying pan over medium-high heat. When hot, add chicken, onion and mushrooms. Stir-fry until chicken is cooked through, about 2 minutes. Pour in soy sauce mixture, then add bok choy. Stir-fry until bok choy wilts, about 1 minute. Divide mixture among soup bowls.
04
Return frying pan to cooktop and add stock and water. Bring to a boil, stirring often, then pour into soup bowls.

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