Phillipino Chicken Noodles

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 0.4 g
  • Cholesterol: 10.3 mg
  • Sodium: 444.1 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Phillipino Chicken Noodles calories by ingredient


Introduction

This is a great dish that can be filling while still keeping the fat low with a decent amount of protein. This is not an authentic Phillipino dish but it is inspired by one that a Phillipino co-worker made for me years ago. This is a great dish that can be filling while still keeping the fat low with a decent amount of protein. This is not an authentic Phillipino dish but it is inspired by one that a Phillipino co-worker made for me years ago.
Number of Servings: 12

Ingredients

    1 10 oz package of frozen spinach
    1/2 onion, diced
    1 clove of garlic, finely chopped
    1 lemon (used for juice and zest)
    2 32 oz cartons of chicken broth or stock (low sodium may be used)
    2 tsp Sriracha hot chili sauce
    2 tbsp of black pepper
    2 boneless skinless chicken breasts (approx. 4 to 4.5 oz each)
    1 package of rice sticks or rice noodles





Directions

Start by partially defrosting the frozen chopped spinach in the microwave. It does not have to be completely thawed. Just enough to be able to break into clumps. Dice 1/2 of a medium onion, add to a soup pot lightly coated with cooking spray, and saute. Finely chop and add the clove of garlic after the onions have become translucent. Let the garlic heat for a minute or so. Just when you start to smell the garlic add the 8 cups (2 cartons) of chicken broth. Add the black pepper, Sriracha sauce, freshly squeezed lemon, lemon zest, and increase the heat to bring to a low boil. Trim and add the chicken breasts to the pot and boil for 15 minutes. While the chicken boils take out 2 of the 3 bundles of rice sticks (save the third bundle for another recipe) from their package and with kitchen scissors cut each bundle in half. When the chicken is done boiling remove the breasts and place them on a plate to rest. Turn off the burner and add the noodles and the spinach to the stock to let them soak for 10 minutes. After the chicken has rested for 5 minutes cut each breast into 3 strips and then shred each strip removing any undesired fat or tendons. Add the shredded chicken to the noodles once the 10 minute soak is up and enjoy!

Serving Size: Makes about 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NJMARTIN78.