These yummy noodle bowls that are perfect for weeknight and weekend dinners. If you like a little heat, add your favourite hot sauce.
The image and instruction has been provided by Foodland Ontario, foodlandontario.ca.
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Serves 4
1 tbsp (15 mL) vegetable oil
500 g boneless skinless Ontario chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
4 tsp (20 mL) grated fresh gingerroot
8 cups (2 L) sodium-reduced chicken broth
3 tbsp (45 mL) sodium-reduced soy sauce
2 Ontario carrots, diagonally sliced
1 Ontario onion, sliced into thin strips
2 cups (500 mL) sliced Ontario crimini mushrooms
3 pkgs (85 g each) instant ramen noodles (flavour packet discarded)
1/4 cup (50 mL) fresh Ontario cilantro (coriander) leaves
In large pot, heat oil over medium-high heat. Cook chicken, stirring often, for 2 to 3 minutes or until white all over. Add garlic and gingerroot and cook, stirring, for 30 seconds.
Add broth, soy sauce, carrots, onion and mushrooms; bring to boil. Cover, reduce heat and simmer for 10 to 15 minutes or until vegetables are tender.
Meanwhile, in medium saucepan of boiling water, cook noodles according to package instructions. Drain and divide between 4 wide soup bowls. Divide soup among bowls. Top with cilantro.
Nutritional Information:
1 serving
PROTEIN: 37 grams
FAT: 17 grams
CARBOHYDRATE: 50 grams
CALORIES: 496
FIBRE: 3 grams
SODIUM: 1140 mg
