Low Carb Asian Chicken Noodle Bowl (5 Net Carbs for Atkins)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 94.5
- Total Fat: 1.6 g
- Cholesterol: 28.6 mg
- Sodium: 509.5 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 3.0 g
- Protein: 12.3 g
View full nutritional breakdown of Low Carb Asian Chicken Noodle Bowl (5 Net Carbs for Atkins) calories by ingredient
Introduction
I was diagnosed Diabetic and follow Atkins Lifestyle so am always looking for ULTRA LOW carb meals. This is one of my families favorite! We serve it with a fresh green salad. Credit where credit is due, this is a variation of a Hungry Girl recipe. Atkins Net Carbs per Serving = 5 I was diagnosed Diabetic and follow Atkins Lifestyle so am always looking for ULTRA LOW carb meals. This is one of my families favorite! We serve it with a fresh green salad. Credit where credit is due, this is a variation of a Hungry Girl recipe. Atkins Net Carbs per Serving = 5Number of Servings: 8
Ingredients
-
4 chicken thighs (or breasts) cooked, deskinned, and deboned
6 Cups or approx 2 boxes of any lower sodium chicken broth or stock
16 oz or 2 bags of tofu shirataki noodles
20 oz of various FRESH stir fry veg, I like to use prepackaged fresh stuff, its already washed and cut up and ready to go.
1-3 tsp fresh ginger according to taste, I like to use the stuff in a tube, so easy
1-3 tsp lite soy sauce, to add the asian flair
Green onions to garnish the bowl with
Directions
1) bring chicken stock to a rolling boil
2) add ginger and soy sauce
3) while stock is coming to a boil, open the bags of noodles, these are already cooked, but tend to have a sour smell because of the tofu liquid they are packed in. Rise these noodles well and allow them to dry on a small stack of paper towels while everything else is heating This will remove the odor (DON"T WORRY they don't taste like they smell)
4) add shredded or chunked chicken thighs( you could use breasts but I prefer the richer taste of dark meat)
5) allow stock to come back to a rolling boil
6) add veg and allow to cook to crisp done stage (time will depend on the type of veg)
7) Turn off heat add noodles, allow to stand for 10 minutes before serving
8) ENJOY
Serving Size: Makes approx 8 21/2 cup servings depending on the size of the veg
Number of Servings: 8
Recipe submitted by SparkPeople user BADSEEDGIRL.
2) add ginger and soy sauce
3) while stock is coming to a boil, open the bags of noodles, these are already cooked, but tend to have a sour smell because of the tofu liquid they are packed in. Rise these noodles well and allow them to dry on a small stack of paper towels while everything else is heating This will remove the odor (DON"T WORRY they don't taste like they smell)
4) add shredded or chunked chicken thighs( you could use breasts but I prefer the richer taste of dark meat)
5) allow stock to come back to a rolling boil
6) add veg and allow to cook to crisp done stage (time will depend on the type of veg)
7) Turn off heat add noodles, allow to stand for 10 minutes before serving
8) ENJOY
Serving Size: Makes approx 8 21/2 cup servings depending on the size of the veg
Number of Servings: 8
Recipe submitted by SparkPeople user BADSEEDGIRL.