Asian Noodle Bowl

By sandy_h

On an evening when I am drawing a blank as to what to serve for dinner, I often turn to Asian noodle bowls because I can throw just about anything into the bowl and I can get it done fast. My favorite addition is greens. Anything from spinach to bok choy or nappa cabbage, rapini and even broccoli gets a turn swimming in the sesame-flavored broth. Make this your next “go-to” dish. It is so easy and so good you will surprise yourself. From: Tosca Reno's book

Ingredients

• 2 large boneless, skinless chicken breasts, sliced into ¼-inch strips
• 2 Tbsp / 30 ml low-sodium soy sauce
• 1 tsp / 5 ml fresh ginger, minced
• 1 clove garlic, passed through a garlic press
• 2 Tbsp / 30 ml rice wine vinegar
• 2 Tbsp / 30 ml toasted sesame oil
• 4 cups / 960 ml low-sodium chicken or vegetable broth
• 1 package / 8 oz dry soba noodles or Asian noodles
• ½ cup / 120 ml frozen peas
• 2 cups / 480 ml broccoli spears
• ¼ cup / 60 ml thinly sliced sweet red pepper
• 1 small carrot, peeled and grated
• 4 green onions, thinly sliced on the diagonal
• 4 generous handfuls spinach
• Optional: ¼ cup / 60 ml roasted peanuts, chopped

Preparation

Step 1

1. Combine chicken, soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in small saucepan. Over medium heat begin to heat mixture.
2. Add broth and bring to a gentle boil. Continue cooking until chicken is no longer pink – at least 10 minutes.
3. Add noodles, peas, broccoli and red pepper. Cook until broccoli turns bright green and is tender-crisp. Reduce heat and let sit, covered.
4. Stir in carrot and green onion.
5. When ready to serve, divide spinach leaves among four bowls at the bottom of each bowl. Ladle soup into each bowl, making sure to divide ingredients as evenly as possible. Garnish with peanuts (if using).