Soba Chicken Noodle Bowl
4
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Ingrédients
Uncooked soba noodles (100% buckwheat)
6 oz
Canola oil
2 tsp(s)
Garlic
2 clove(s), large, finely chopped
Ginger root
2 tsp(s), grated, peeled
Uncooked boneless skinless chicken breast
12 oz, cut into 3/4-inch chunks
Fat-free reduced sodium chicken broth
4 cup(s)
Water
2 cup(s)
Fresh shiitake mushroom
5 oz
Low sodium soy sauce
4 tbsp(s)
Snow peas
½ cup(s), trimmed and cut diagonally into 1/2-inch-wide strips
Frozen baby peas
2 cup(s), thawed
Baby spinach
2 cup(s)
Uncooked scallions
2 medium, finely chopped
Dark sesame oil
2 tsp(s)
Instructions
1
Cook noodles according to package directions. Drain and keep warm.
2
Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
3
Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
4
Serving size: about 2 cups
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