Asian Chicken Noodle Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
*1 package Oriental flavored Ramen Noodles *1 medium sized bonless skinless chicken breast*1/4 cup Light Asian Sesame Dressing (I use Kraft)*1/4 ~1/2 cup water*I cup whole kernel Corn*3 cups chopped broccoli
*set noodles to boil according to package directions.
*meanwhile, cut chicken into bite sized pieces, then saute in the dressing until outsides are nicely glazed and juices run clear. While cooking, season with a fourth of the seasoning packet which came with the noodles. I like to add a bit of minced garlic and onion as well as salt and pepper at this point, but doing so is entirely optional.
*The noodles should finish before the chicken; drain them well, then mix in half of the oriental seasoning packet. Place the noodles in a serving bowl, then set aside the remaining seasoning for later.
*When the chicken is cooked through, add it to your serving bowl with a set of tongs, leaving the remaining liquid and "brown bits" in the pan. Add the veggies and remaining seasoning to the pan and continue cooking for a few minutes, just long enough to pick up some color.
*add water to bring the liquid up to about an inch (for me, that works out to about 1/4-1/2 cup), then turn down the heat and put a lid on the pan. Simmer until the veggies are fork tender, or until they've reached your desired level of doneness.
*Add the veggies and remaining liquid (if desired) to your serving bowl, toss with salt and pepper, and dish it up!
*I've set the number of servings at two because this is what hubby and I eat when we're "starving" and want a big ole' bowl of something warm and yummy. Feel free to add in more veggies, switch out the dressing (this also tastes good with Balsamic dressing and Chicken flavored noodles) or stretch the servings however you see fit.
Number of Servings: 2
Recipe submitted by SparkPeople user BROKESTUDENT.
*meanwhile, cut chicken into bite sized pieces, then saute in the dressing until outsides are nicely glazed and juices run clear. While cooking, season with a fourth of the seasoning packet which came with the noodles. I like to add a bit of minced garlic and onion as well as salt and pepper at this point, but doing so is entirely optional.
*The noodles should finish before the chicken; drain them well, then mix in half of the oriental seasoning packet. Place the noodles in a serving bowl, then set aside the remaining seasoning for later.
*When the chicken is cooked through, add it to your serving bowl with a set of tongs, leaving the remaining liquid and "brown bits" in the pan. Add the veggies and remaining seasoning to the pan and continue cooking for a few minutes, just long enough to pick up some color.
*add water to bring the liquid up to about an inch (for me, that works out to about 1/4-1/2 cup), then turn down the heat and put a lid on the pan. Simmer until the veggies are fork tender, or until they've reached your desired level of doneness.
*Add the veggies and remaining liquid (if desired) to your serving bowl, toss with salt and pepper, and dish it up!
*I've set the number of servings at two because this is what hubby and I eat when we're "starving" and want a big ole' bowl of something warm and yummy. Feel free to add in more veggies, switch out the dressing (this also tastes good with Balsamic dressing and Chicken flavored noodles) or stretch the servings however you see fit.
Number of Servings: 2
Recipe submitted by SparkPeople user BROKESTUDENT.
Nutritional Info Amount Per Serving
- Calories: 483.4
- Total Fat: 12.9 g
- Cholesterol: 68.4 mg
- Sodium: 1,095.0 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 5.6 g
- Protein: 37.2 g
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