Easy Noodle Bowl

Easy Noodle Bowl
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1 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Easy Noodle Bowl

Ingredients
2
14 1/2 ounce cans reduced-sodium chicken broth
1
cup water
12
ounces skinless, boneless chicken breast halves
8
ounces fresh sugar snap pea pods
1
cup thinly bias-sliced carrots (2 medium)
6
ounces Asian noodles or soba noodles (buckwheat noodles)
2
tablespoons reduced-sodium soy sauce
1
red or green fresh jalapeno chile pepper, thinly sliced and seeded*
 
Crushed red pepper (optional)
 
Snipped fresh parsley (optional)

Directions

  1. In a large saucepan bring broth and the water to boiling. Meanwhile, very thinly slice chicken. Cut any large snap peas in half; set aside.
  2. Add chicken, carrots, noodles, soy sauce, and jalapeno pepper to boiling broth mixture. Cover and cook over medium heat about 7 minutes or until chicken is no longer pink and noodles are tender. Stir in snap peas; cook, covered, about 3 minutes more or just until peas are tender.
  3. Ladle soup into bowls. If desired, sprinkle with crushed red pepper and parsley.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Easy Noodle Bowl)
    Per serving:
  • 295 kcal cal.,
  • 1 g fat
  • 49 mg chol.,
  • 1172 mg sodium,
  • 41 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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