Posted on Wednesday, December 1, 2010 | By: Cassie and Jason
Category :
Asian,
chicken,
main dish,
soup
Recently both of us have gotten into clean eating. Clean eating is a pretty simple concept. You eat "real" natural food ingredients in a minimally processed state and you eat several (5-6) well balanced meals everyday. On top of all this you reduce the amount of saturated fat and sugar in your diet. It can be difficult to tackle some of the changes initially, but in our opinion it is well worth it. It leaves you feeling energized and properly nourished.
To begin researching clean eating Cassie read the book The Eat Clean Diet Recharged by Tosca Reno. It is a really quick read and she highly recommends the book to anyone interested in eating more healthfully. The book also has about 30 or so recipes included in it in the back. This is where we found the recipe for the noodle bowl. To be honest the recipe was a little poorly conceived ( for example called for way too small of a pot and we had to move the meal to a bigger pot twice), but in the end we felt like it was a good starting point for the dish and I think we ironed out most of the kinks in the recipe below.
Asian Chicken Noodle Bowl
Makes 4 generous servings
4 boneless skinless chicken thighs cut into 1 inch cubes
2 T. low sodium soy sauce
1 t. fresh ginger, minced
1 clove garlic, minced or pressed
2 T. rice vinegar
2 T. sesame oil
4 c. low sodium chicken broth
1 package (8 oz.) dry soba noodles
2 c. broccoli spears
1 c. crimini mushrooms, sliced
1/2 small red bell pepper, thinly sliced
1 carrot, peeled and grated
4 scallions, sliced
4 generous handfuls of spinach, washed
red pepper flakes
1) Heat a large sauce pan over medium heat. Combine chicken, soy sauce, ginger, garlic, vinegar and sesame oil and cook mixture for about 5 minutes until chicken begins to brown.
2) Add the chicken broth and bring the mixture to a boil. Let simmer till the chicken is fully cooked, at least 10 minutes.
3) Meanwhile prepare soba noodles to package direction in a separate pot. When they are cooked, rinse the noodles and set them aside.
4) Add the broccoli, mushrooms and red bell pepper. Cook for another 5 or so minutes till the broccoli is bright green, but still crisp. Stir in the carrots, scallions and soba noodles and let heat for another few minutes.
5) To serve place a handful of spinach in the bottom of each bowl and ladle a 1/4 of the noodle soup over the spinach. Top with a generous amount of red pepper flakes. Server immediately.
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