Chicken & Udon Noodle Bowl

By granolagina

Ingredients

• 8 oz. package of dried udon noodles (preferable whole wheat)
• 4 c. low sodium chicken broth
• 1 Tbsp. fresh ginger, minced
• 2 jalapeno peppers, chopped
• 5 Tbsp. fresh lime juice
• 2 Tbsp. fresh lemon juice
• 1 tsp. lime zest
• 14 oz. unsweetened light coconut milk
• 1 lb. boneless skinless chicken breasts, cut into thin slices, each about 1" long
• 1 1/2 c. fresh baby portobello mushrooms, sliced
• 6 oz. baby spinach leaves (about 6 cups, loosely packed)
• 1/2 Napa cabbage, chopped (about 1-2 c.)
• 12 sprigs fresh cilantro, chopped (about 1/4 c.)

Details

Servings 8

Preparation

Step 1

Cook noodles according to package directions; drain and set aside.

Bring broth, ginger, jalapenos, lime juice, lemon juice and lime zest to a boil in a Dutch oven or large pot; reduce heat to medium-low.

Add coconut milk, chicken and mushrooms, stirring well. Cover and simmer for 20 minutes, stirring occasionally. Add reserved noodles, spinach and cabbage and cook, stirring occasionally for 5 minutes or until wilted. Garnish with cilantro before serving.

1 1/2 cup=232 calories, 5 g. fat, .5 g. fiber