This is a filling one-pot soup for dinner. Use time while the noodles hydrate to prep all the fresh ingredients.
Noodle Chicken Bowl
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:
- kilojoules1787
- protein17g
- fat10g
- saturated fat2g
- trans fat0g
- carbohydrates69g
- sugars8g
- fibre5g
- sodium444mg
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.
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.