Thai Chicken Noodle Bowl
This quick to prepare chicken noodle bowl is comforting on a rainy day. Serve with fresh pea pods, celery sticks, and sesame crackers
1 tablespoon dark sesame oil
1 package (14 ounces) precooked stir-fry Thai rice noodles or 2 packages (7 ounces each) precooked Japanese style noodles*
4 cups low fat reduced sodium chicken broth
2 tablespoons chili garlic sauce
1/4 teaspoon salt
1/4 teaspoon ginger
2 cups shredded Gold'n Plump® Deli Rotisserie Chicken
4 tablespoons finely chopped green onions
2 tablespoons finely chopped cilantro
Heat oil in a large saucepan over medium-high heat. Add noodles. Cook 2 to 3 minutes or until some edges are lightly browned, stirring constantly. Add broth, chili garlic sauce, salt, and ginger. Bring to a boil. Reduce heat to medium.
Stir in chicken, 2 tablespoons of green onions, and 1 tablespoon of cilantro. Cook 4 to 6 minutes or until chicken is hot, stirring occasionally. Ladle into warm soup bowls and garnish each bowl with remaining green onions and cilantro.
If precooked noodles are not available, cooked, drained, and cooled Fettuccine noodles can be substituted for the Asian noodle.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories290
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Calories from Fat35%
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Total Fat11g
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Saturated Fat3g
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Total Carbohydrate27g
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Protein20g
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Sugars1g
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Cholesterol70mg
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Dietary Fiber1g
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Sodium1,450mg
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- DAILY VALUE
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Vitamin A4%
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Vitamin C4%
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Calcium40%
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Iron2%
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- DIETARY EXCHANGES
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Starch/Bread2
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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