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Noodle Chicken Bowl


    Noodle Chicken Bowl

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


    5 cups (1.25 L) dried rice noodles

    2 to 4 Tbsp (30 to 60 mL) low-sodium soy sauce
    2 Tbsp (30 mL) sesame oil
    2 Tbsp (30 mL) rice vinegar
    1 Tbsp (15 mL) palm sugar
    1 garlic clove, minced
    Pinch of chili 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) low-sodium chicken broth
    3 cups (750 mL) water

    Soak noodles in warm water until soft, about 5 minutes.

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

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

    Heat oil in large 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 burner and add broth and water. Bring to a boil, stirring often, then pour into soup bowls.

    Serves 4.

    Each serving contains: 427 calories; 17 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 69 g total carbohydrates (8 g sugars, 5 g fibre); 444 mg sodium

    is an excellent source of nutrients, such as vitamins A, B6, C, and K; potassium; calcium; iron; and fibre. Savoy cabbage also provides beta carotene, an antioxidant that’s important for heart health and cancer prevention. Studies of young female athletes show that beta carotene may improve oxygen capacity and muscular fitness.

    source: "30 Minute Meals", alive #371, September 2013


    Noodle Chicken Bowl




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