Ginger Chicken Noodle Bowls

Photo: Jennifer Davick; Styling: Linda Hirst
Buy washed-and-sliced veggies at the salad bar to keep prep time to a minimum. At most markets, you can find quick-cooking rice noodles on the Asian or international foods aisle.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Ingredients

8 ounces rice noodles
6 cups chicken broth
2 teaspoons peeled and grated fresh ginger
12 ounces boneless, skinless chicken breasts, thinly sliced
4 cups sliced vegetables, such as thinly sliced red bell pepper, broccoli florets, thinly sliced yellow squash, and snow peas
1/4 cup chopped fresh mint, cilantro, or basil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon chili-garlic paste

Preparation

1. Cook noodles according to package directions; drain.

2. Meanwhile, combine broth and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or just until crisp-tender.

3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.

Note:

Jackie Mills, R.D.,

June 2012