Asian noodle bowls

Wednesday's dinner was this amazingly colorful not-quite-soup from The Eat-Clean Diet Recharged by Tosca Reno. If you haven't had enough veggies during the day, this soup will set you right--broccoli, bell pepper, carrot, peas, green onion, and mushrooms, if you like (we liked). This is a very easy dish to make wheat-free, as long as you use wheat-free tamari and rice noodles.



Asian Noodle Bowls
from The Eat-Clean Diet Recharged by Tosca Reno

serves 4


2 large boneless, skinless chicken breasts, sliced into strips
2 Tbsp low-sodium soy sauce
1 tsp minced fresh ginger
1 clove garlic, minced
2 Tbsp rice wine vinegar
2 Tbsp toasted sesame oil (I used half olive oil, half macadamia oil)
4 cups low-sodium chicken or vegetable broth
1 package (8oz) dry soba noodles or Asian noodles (used Thai Kitchen rice noodles)
1/2 cup frozen peas
2 cups broccoli spears
1/4 cup thinly sliced red pepper (used one small whole one)
1 small carrot, peeled and grated
4 green onions, thinly sliced
4 generous handfuls of fresh spinach
1/2 cup roasted peanuts, chopped.

1. Combine chicken, soy sauce, ginger, garlic, rice wine vinegar, and sesame oil in a large pot or Dutch oven. Heat over medium heat.

2. Add broth and bring to a boil. Continue cooking 10 minutes, or until chicken is no longer pink.

3. Add noodles, peas, broccoli, and red pepper. Cook about 5 minutes, or until broccoli turns bright green. Stir in carrot and green onion.

4. When ready to serve, divide fresh spinach among serving bowls. Ladle soup into each bowl as evenly as possible. Garnish with chopped peanuts, if desired.

Nutrition information per 2-cup serving:
Calories - 459 Protein - 46g Fat - 6g Fiber - 5g Sodium - 937mg Cholesterol - 69mg Sugar - 4g