Jennifer Danter
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.
