Asian Noodle Bowls

I have been working my way through Ellie Krieger’s Book, So Easy.  The internet is my go-to source for recipes, but every once in a while it is nice to curl up with a cookbook, a blanket and the puppies.  EK’s Asian Noodle Bowls is a quick and simple recipe that can be adapted many ways.  I chose to leave out the baby corn because we don’t care for it and I added some chili garlic sauce at the end because it needed some spice.  Any combination of your favorite meat and vegetables can be added to this recipe and will yield great results. 

-Heather

Asian Noodle Bowls

Ellie Krieger, So Easy

530 calories, 8g fat, 38g protein

4 servings

Ingredients

8 oz. soba noodles or whole wheat spaghetti 

2 tsp canola oil 

1 bunch scallions, sliced 

1 Tbsp minced, peeled, fresh ginger 

1 lb skinless, boneless chicken breast, thinly sliced 

1 15 oz can baby corn, drained 

1/2 lb broccoli florets (3 cups) 

1 red bell pepper, seeded and thinly sliced 

1/3 c low-sodium chicken broth 

1/4 c low-sodium soy sauce 

1 tsp toasted sesame oil 

Directions

1. Cook noodles according to package directions.

2. Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds. Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes. Add the baby corn, broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes. Add the noodles and sesame oil. Toss to combine.

Cook noodles according to package directions.

Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds.

Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes.

Add the baby corn, broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes.

Add the noodles and sesame oil. Toss to combine.