Chicken and vegetable noodle bowl
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh ginger
2 tsp, finely chopped
Skinless chicken breast
350 g, thinly sliced
Chicken stock
4 cup(s), (1L)
Carrot(s)
1 large, shredded
Red capsicum
1 medium, thinly sliced
Green shallot(s)
6 individual, thinly sliced
Edamame
1 cup(s), (190g), shelled
Baby spinach leaves
3 cup(s), (60g), loosely packed
Shelf fresh soba noodles
180 g
Ponzu sauce
¼ cup(s), (60ml), or reduced-salt soy sauce
Sesame oil
1 tsp
Fresh coriander
½ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook ginger, stirring constantly, for 30 seconds or until fragrant. Add chicken and cook, stirring constantly, for 3 minutes or until cooked through.
2
Increase heat to high and add stock, carrot, capsicum, shallots and edamame. Bring to the boil.
3
Stir in spinach, noodles and sauce. Cook for 2 minutes or until heated through. Remove from heat and stir in oil. Serve sprinkled with coriander.
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