Serves 4
25 min
Thai Noodle Bowl
Recipe GLPR97ed69b4c7ef1d
A light and aromatic Thai-inspired noodle bowl featuring tender cooked chicken breast, fresh vegetables, and delicate rice noodles in a savory broth. Quick to prepare and naturally low in fat, this wholesome dish comes together in just 25 minutes and serves 4.
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Ingredients
32 ounces unsalted chicken stock
1½ tablespoons reduced-sodium soy sauce
2 cups small broccoli florets
1 cup thinly sliced carrots
1 cup bean sprouts
4 ounces uncooked Pad Thai noodles or white rice noodles
12 ounces chopped cooked chicken breast meat
¼ cup sliced green onions
Directions
Bring the chicken stock to a boil in a large pot over high heat.
Add the rice noodles and cook according to package directions until tender, approximately 4-5 minutes. Do not overcook.
Stir in the soy sauce, broccoli florets, and carrot slices. Simmer for 3-4 minutes until the vegetables become tender-crisp.
Add the bean sprouts and chopped cooked chicken breast to the pot and stir gently to combine. Heat through for 1-2 minutes until warmed.
Divide the noodle mixture evenly among four bowls, pouring the broth over each serving.
Top each bowl with sliced green onions and serve immediately.
