Ww Soba Chicken Noodle Bowl Food

SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions. Drain and keep warm.
• Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
• Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
• Serving size: about 2 cups

WW SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions, omitting salt if desired.
• Drain and keep warm.
• Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
• Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
• Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
• Stir in noodles.
• Remove and discard ginger.
• Ladle soup evenly into 4 serving bowls; sprinkle with scallion.

CHICKEN NOODLE BOWL

Steps:

• Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside, transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
• Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
• Whisk cornstarch into milk; stir into pot.
• Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
• Stir in chicken mixture. Season to taste with chili sauce.
• Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
• Garnish with red pepper and green onions.
• FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.

CHICKEN NOODLE BOWL

Steps:

• Heat oil and brown chicken.
• Stir in dressing, teriyaki, and ginger.
• Add vegetables and cook until sauce thickens.
• Toss meat and veggie mixture with pasta.

SCALLION CHICKEN AND SOBA NOODLES (WW)

Steps:

• In large skillet, heat oil; add chicken.
• Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
• Add red pepper to chicken; cook, stirring frequently, 3 minutes.
• Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
• Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
• Add noodles; cook, tossing constantly, 2 minutes.
• Stir in mirin and soy sauce; cook until heated through.
• EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
• PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.