Low Carb Asian Noodle Slurp-Up
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 green onion (or 1/4 c yellow onion)2 lbs. chicken drumsticks, skin removed (or 2 c. shredded chicken)4 cups low-sodium chicken broth1 2-in. piece fresh ginger, peeled and cute into 1/4 in. slices1/2 small head napa cabbage2 oz. brown-rice pad thai noodles, cut into pieces2 Tbs. reduced-sodium soy sauceSalt and pepper to taste
1. Place onion in a 5-6 qt. Dutch oven along with chicken, broth, 5 cups water, and ginger. Bring to a boil over high heat, cover, and reduce heat to low. Simmer until chicken pulls away from bones, about 15 minutes. Trim and thinly slice cabbage.
2. Remove onion and ginger from soup; discard. Transfer chicken to a plate. Let cool a bit; pull meat off bones in chunks. Discard bones. Strain broth through a fine-mesh sieve.
3. Return meat and broth to pot; bring to a boil. Add cabbage, noodles, and snow peas. Cook, stirring once in a while, until noodles are tender, about 5 minutes. Stir in soy sauce, season with salt and pepper, and top with green-onion greens (optional).
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOCREE.
2. Remove onion and ginger from soup; discard. Transfer chicken to a plate. Let cool a bit; pull meat off bones in chunks. Discard bones. Strain broth through a fine-mesh sieve.
3. Return meat and broth to pot; bring to a boil. Add cabbage, noodles, and snow peas. Cook, stirring once in a while, until noodles are tender, about 5 minutes. Stir in soy sauce, season with salt and pepper, and top with green-onion greens (optional).
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOCREE.
Nutritional Info Amount Per Serving
- Calories: 159.8
- Total Fat: 2.2 g
- Cholesterol: 48.7 mg
- Sodium: 500.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.8 g
- Protein: 21.2 g
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