Ellie Krieger - Asian Noodle Bowl

  • Currently 4/5
8 oz. soba noodles or whole wheat spaghetti
2 tsp canola oil
1 bunch scallions, sliced
1 Tbsp minced, peeled, fresh ginger
1 lb skinless, boneless chicken breast, thinly sliced
1 15 oz can baby corn, drained
1/2 lb broccoli florets (3 cups)
1 red bell pepper, seeded and thinly sliced
1/3 c low-sodium chicken broth
1/4 c low-sodium soy sauce
1 tsp toasted sesame oil
1. Cook noodles according to package directions.
2. Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds. Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes. Add the baby corn, broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes. Add the noodles and sesame oil. Toss to combine.
4 servings

530 calories, 8g fat, 38g protein

Janice Cook

Member since Jan 2010

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