There is something magical about main course noodle bowls. They seem to be everywhere these days, and everywhere you try them, they tend to be a little different. We’ve heard of delicious versions at both Panera Bread and Frank’s Noodle House in Portland, Oregon.
The key to any good noodle bowl is the broth, and this broth tastes fantastic! Plus, it’s loaded with assorted veggies, chicken, and ramen noodles.
Each large, very satisfying serving has only 240 calories, 6 grams of fat and 6 Weight Watchers POINTS PLUS. Here’s to a soup I think everyone will enjoy. I know my family loves it!
ASIAN CHICKEN NOODLE BOWL RECIPE
Prep Time: 20 minutes
Cook Time: 15 minutes
1 cup onions, chopped
1 cup red bell pepper, diced
1 cup celery, sliced into small pieces
2 teaspoons olive oil, divided
16 ounces chicken breast (boneless, skinless), cut into very small pieces
1 tablespoons garlic cloves, minced
½ teaspoon red pepper flakes
10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips
⅓ cup + 1 tablespoon rice vinegar or cider vinegar
⅓ cup + 1 tablespoon reduced-sodium soy sauce
1 cup frozen corn, not thawed
1 (10-12 oz) package broccoli slaw or cabbage
1 cup carrots, shredded
2 (3 oz) packages of Top Ramen noodles (throw away the seasoning packet)
2 cups spinach leaves, packed
1. Add the onions, red peppers and celery to a microwave safe bowl. Cook vegetables in the microwave for 4 minutes, to soften.
2. Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add chicken. Cook for 3 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. When chicken is white inside, remove cooked chicken to a plate. Set aside.
3. Keep the chicken drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, garlic and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, and corn. Bring to a boil. Stir in broccoli slaw or cabbage, shredded carrots and ramen noodles (throw away the seasoning packet). Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked chicken and spinach. Continue to cook for 1 minute, until heated through.
4. To serve: remove the ramen noodles with a fork and divide among 8 servings. Pour broth, with vegetables and chicken, among each serving. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.
Makes 8 main course servings. Each serving, 1⅔ cups.
If you’re on a low sodium diet, this soup would not be a good choice for you.
Even though I used reduced-sodium chicken broth and soy sauce and throw out the seasoning packet from the ramen, this type of Asian soup is still very high in sodium.
Swanson’s reduced-sodium broth is available in 32 and 48 ounce size cartons. You would use 1 of each to get 10 cups of broth.
To save time, I like to use a bag of shredded carrots. You’ll find it in the produce section of most supermarkets. I buy mine at Trader Joe’s.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 main course serving (1⅔ cups each)
240 cal, 6g fat, 0mg chol, 21g prot, 27g carbs, 4g fiber, 1,301mg sodium, 4g sugar
FAT FACTS: the skinny and fat facts are the same for this recipe
Find more skinny and delicious recipes from Nancy Fox on her website, Skinny Kitchen