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Asian Noodle Bowl - KOAM TV 7

Asian Noodle Bowl

Updated:

Ingredients

  • 2 Cups diced cooked chicken or 1 package/8z of Firm Tofu
  • 2 Cups thinly sliced boy choy
  • ½ Cup thinly sliced green onions with Tops
  • 8 ounces of mushrooms, sliced
  • ½ cup julienne-cut carrots, 1 inch long
  • 1 1-inch piece peeled fresh gingerroot, finely chopped
  • 2 garlic cloves, pressed
  • 3 cups of water
  • 1 can (14 ounces) of low-sodium vegetable or chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 package (3 ounces) ramen noodles- oriental (instead of ramen noodle season package use ¼ tsp of Chinese five spice and 1/8 tsp of white pepper and other Asian of choose)

Directions

  1. Dice chicken and thinly slice bok choy and green onions, set aside, Slice mushroom.
  2. Cut carrot into julienne strips: cut strips into 1 inch pieces.
  3. Peel gingerroot; finely chop.
  4. Place mushrooms, carrots, gingerroot and garlic in 6qt pan.
  5. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat.
  6. Add chicken (tofu), bok choy, onions, and noodles.
  7. Cover; remove from heat.
  8. Let stand 2 minutes.
  9. Serve immediately.

Yield 8 servings

1 cup = 130 kcal, 3 grams of fat, and 12g of carbohydrates

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