Asian Noodle Bowl

By Kaytee - 112519

  • 2 cups diced cooked chicken

  • 2 cups thinly sliced bok choy

  • 1/2 cup thinly sliced green onions

  • 8 oz. sliced mushrooms

  • 1/2 cup julienne cut carrots,1 inch long

  • 1 - 1-inch piece peeled ginger,finely chopped

  • 2 garlic cloves, pressed

  • 3 cups water

  • 1 can (14 oz) chicken broth

  • 2 tbsp. reduced-sodium soy sauce

  • 1 package (3 oz) oriental flavor ramen noodles

  1. Place mushrooms, carrots, ginger and garlic in medium stock pot. Add water, broth, soy sauce and seasoning packet from noodles; bring to a boil over medium-high heat. Add chicken, boc choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.

Nutritional Facts

Serving 1 cup
Calories 130
total fat 3g
saturated fat .5g
cholesterol 30mg
carbs 12g
protein 13g
sodium 580mg
fiber 1g.

dinner lunch chicken stovetop b vitamins dairy free

4 replies

Pam from KCMO
Pam from KCMO 2010-01-17 08:25:05 -0600 Report

Will definitely try this, substituting the Braggs (which I LOVE) and cooking extra noodles for my healthy-as-a-horse (and who eats like one) husband!
If your grocery store has a Chinese food section, you can find the noodles there - no hi-sodium flavorings (which means you'll have to mess around with flavors, I guess) just plain and simple. I think they're just called Chinese Noodles.

pwramirez 2010-01-17 07:25:01 -0600 Report

If you use Bragg's liquid aminos in place of the soy sauce at a third less than the specified amount, the salt content is neglible. The salt content would coming from the Top Ramen flavor pack, at that point.