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Noodle Chicken Bowl

Serves 4


    Noodle Chicken Bowl

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


    Noodle Chicken Bowl


    • 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.


    Per serving:

    • kilojoules1787
    • protein17g
    • fat10g
      • saturated fat2g
      • trans fat0g
    • carbohydrates69g
      • sugars8g
      • fibre5g
    • sodium444mg



    In small bowl, whisk soy sauce with sesame oil, vinegar, sugar, garlic and chilli flakes (if using).


    Drain noodles, then divide among 4 large soup bowls. Divide cabbage, then pile over top. Set aside.


    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.


    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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    This recipe is part of the 30 Minute Meals collection.



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