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Chicken & vegetable noodle bowl

Chicken and vegetable noodle bowl

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
There’s nothing like a bowl of chicken noodle soup to warm you from the inside out, and with lots of added veggies, this version will give you an extra dose of goodness.

Ingredients

Fresh ginger

2 tsp, finely grated

Skinless chicken breast

350 g, thinly sliced

Salt reduced chicken stock

4 cup(s), (1 Litre)

Carrot(s)

1 large, shredded

Red capsicum

1 medium, thinly sliced

Green shallot(s)

6 individual, thinly sliced

Edamame beans

45 g, frozen

Baby spinach

3 cup(s), (60g)

Shelf fresh soba noodles

180 g, packet

Ponzu sauce

¼ cup(s), or soy sauce, (60ml)

Sesame oil

1 tsp

Fresh coriander

½ cup(s), leaves

Lime(s)

1 medium, cut into wedges to serve

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, for 30 seconds or until fragrant. Add chicken and cook, stirring, for 3 minutes or until just cooked.
  2. Stir in stock, carrot, capsicum, shallots and edamame. Bring to the boil.
  3. Stir in spinach, noodles and sauce. Simmer, uncovered, for 2 minutes or until heated through. Remove from heat and stir in oil. Serve with coriander leaves and lime wedges.

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