Asian Noodle Bowl

By á-44076

E. Krieger - So Easy

Ingredients

• 8 ounces soba noodles or whole wheat spaghetti
• 2 teaspoons Canoloa oil
• 1 bunch scallions (white and green parts) sliced (1/4/cup reserved for garnish)
• 1 tablespoon minced fresh peeled ginger
• 1 pound boneless skinless chicken breasts, thinly sliced
• 1 15 oz can baby corn, drained
• 1/2 pound fresh broccoli florets (about 3 cups)
• 1/2 pound fresh shitake mushrooms, stemmed and sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1 teaspoon toasted sesame oil

Preparation

Step 1

Bring a large pot ow water to a boil. Add the noodles or pasta and cook according to the directions on the package.

Heat the canola oil in a wok or very large skillet over medium heat. Add the scallions and ginger and cook, stirring until fragrant but not browned, about 30 seconds Add the chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Add the baby corn, broccoli, mushrooms, pepper slices, broth, and soy sauce and cook, stirring occasionally, until the broccoli is bright green and crisp-tender and the peppers are crisp tender, 5 to 6 minutes. Add the noodles and sesame oil and toss to combine. Divide among four bowels and garnish with reserved 1/4 cup of scallions.