The Ultimate Guilt-Free Asian Noodle Bowl: Quick and Easy
There is something magical about main-course noodle bowls. They seem to be everywhere these days. And everywhere you try them, they tend to be a little different. But the key is the broth and this broth tastes fantastic! Plus, it’s loaded with assorted veggies, chicken, and ramen noodles. Each large, very satisfying serving has only 240 calories, 6 grams of fat. Here’s a soup I think everyone will enjoy. I know my family loves it!
Why You'll Love My Ultimate Guilt-Free Asian Noodle Bowl
My Ultimate Guilt-Free Asian Noodle Bowl is a delicious and nutritious meal that's perfect for busy weeknights. This dish is packed with flavor, protein, and essential nutrients, making it a satisfying and guilt-free option. With minimal prep time and simple ingredients, you can easily whip up this restaurant-quality meal in the comfort of your own home.Whether you're a seasoned home cook or a novice in the kitchen, this recipe is easy to follow and customize to your preferences. You can adjust the level of spice, the type of protein, or the vegetables to suit your taste. This versatility makes it a great option for individuals with dietary restrictions or preferences.So, if you're looking for a quick, healthy, and flavorful meal, our Ultimate Guilt-Free Asian Noodle Bowl is the perfect choice.A Deeper Dive into the Ingredients for the Ultimate Guilt-Free Asian Noodle Bowl
Protein:- Chicken Breast: A lean protein source, rich in essential amino acids, vitamins, and minerals. It provides a satisfying and healthy foundation for this dish.
- Onions, Red Bell Pepper, Celery: This trio of vegetables forms the base of the dish, adding flavor, texture, and essential nutrients. They are low in calories, high in fiber, and rich in vitamins and minerals.
- Carrots: A versatile root vegetable that provides sweetness, crunch, and a range of vitamins and minerals, including vitamin A and potassium.
- Spinach: A leafy green vegetable packed with vitamins, minerals, and antioxidants. Spinach is a low-calorie and low-carbohydrate food that is a good source of fiber and iron.
- Garlic: A pungent and aromatic ingredient that adds depth of flavor to the dish. Garlic is also known for its potential health benefits, including antibacterial and anti-inflammatory properties.
- Red Pepper Flakes: Adds a touch of heat and spice, enhancing the flavor profile of the dish. Red pepper flakes are made from dried red chili peppers and can be adjusted to taste.
- Chicken Broth: Provides a flavorful base for the dish and helps to tenderize the ingredients. Chicken broth is a versatile ingredient that can be used in a variety of soups, stews, and sauces.
- Rice Vinegar or Cider Vinegar: Adds a tangy and acidic flavor that balances the richness of the dish. Vinegar is a fermented liquid that is made from fruits or grains. It is often used in marinades, dressings, and sauces to add a bright, acidic flavor.
- Soy Sauce: A salty, umami-rich condiment that enhances the overall flavor of the dish. Soy sauce is a fermented liquid that is made from soybeans, wheat, and salt. It is a common ingredient in Asian cuisine and is used to add flavor and umami to a wide range of dishes.
- Top Ramen Noodles: A quick and easy way to add carbohydrates and a satisfying texture to the dish. While the seasoning packet is often discarded in this recipe, it can be used to add additional flavor if desired.
How to Make My Flavorful and Healthy Asian Noodle Bowl
IntroductionThis Ultimate Guilt-Free Asian Noodle Bowl is a delicious and nutritious meal that's perfect for busy weeknights. It's packed with flavor, protein, and essential nutrients, making it a satisfying and guilt-free option. The combination of tender chicken, vibrant vegetables, and flavorful broth creates a truly enjoyable culinary experience.Ingredients:- Protein: Chicken breast
- Vegetables: Onions, red bell pepper, celery, carrots, spinach, broccoli slaw or cabbage
- Aromatics and Spices: Garlic, red pepper flakes
- Liquids and Sauces: Chicken broth, rice vinegar, soy sauce
- Carbohydrates: Ramen noodles
- Prep the Vegetables: Microwave the onions, red bell pepper, and celery to soften them. This saves time and ensures even cooking.
- Cook the Chicken: Sauté the chicken in a large nonstick pan until cooked through. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables and Add Flavor: In the same pan, sauté the softened vegetables with garlic and red pepper flakes. Add the chicken broth, rice vinegar, and soy sauce to create a flavorful broth.
- Combine Ingredients: Add the broccoli slaw or cabbage, shredded carrots, and ramen noodles to the broth. Bring to a boil, then reduce heat and simmer until the noodles are cooked through.
- Finish the Dish: Stir in the cooked chicken and spinach. Cook for an additional minute to heat through and combine the flavors.
- Serve: Divide the noodle mixture among serving bowls. Top with the broth, vegetables, and chicken. Enjoy with a spoon and chopsticks, if desired.
- Customize Your Bowl: Add your favorite vegetables, such as broccoli or snow peas, to customize the dish.
- Adjust the Spice Level: Add more or less red pepper flakes to suit your taste.
- Meal Prep: Prepare larger batches of this dish and store them in airtight containers in the refrigerator or freezer.
- Dietary Modifications: For a vegetarian or vegan version, substitute the chicken with tofu or tempeh.
- Healthy and Nutritious: This dish is packed with protein, vitamins, and minerals, making it a great choice for a balanced meal.
- Quick and Easy: The simple preparation and minimal cleanup make it a perfect weeknight meal.
- Customizable: You can easily adjust the ingredients to suit your dietary needs and preferences.
- Versatile: This dish can be enjoyed hot or cold, making it a great option for lunch or dinner.
Helpful Tips About this Recipe
Makes 8 main-course servings. Each serving, 1⅔ cups.
Healthy Tips
If you’re on a low-sodium diet, this soup would not be a good choice for you.
Even though I used reduced-sodium chicken broth and soy sauce and throw out the seasoning packet from the ramen, this type of Asian soup is still very high in sodium.
Shopping Tips
Swanson’s reduced-sodium broth is available in 32 and 48-ounce size cartons. You would use 1 of each to get 10 cups of broth.
To save time, I like to use a bag of already shredded carrots. You’ll find it in the produce section of most supermarkets. I buy it at Trader Joe’s.
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 5-Green
Healthy Tips
If you’re on a low-sodium diet, this soup would not be a good choice for you.
Even though I used reduced-sodium chicken broth and soy sauce and throw out the seasoning packet from the ramen, this type of Asian soup is still very high in sodium.
Shopping Tips
Swanson’s reduced-sodium broth is available in 32 and 48-ounce size cartons. You would use 1 of each to get 10 cups of broth.
To save time, I like to use a bag of already shredded carrots. You’ll find it in the produce section of most supermarkets. I buy it at Trader Joe’s.
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 5-Green
| SKINNY FACTS: for 1 main course serving (1⅔ cups each) 240 cal, 6g fat, 1g sat. fat, 28mg chol, 21g prot, 27g carbs, 4g fiber, 1,301mg sodium, 4g sugar |
| FACTS: for Freestyle SmartPoints 114 calories, 1g sat. fat, 1g sugar, 6g protein |
The Ultimate Guilt-Free Asian Noodle Bowl: Quick and Easy
Ingredients
- 1 cup onions, chopped
- 1 cup red bell pepper, diced
- 1 cup celery, sliced into small pieces
- 2 teaspoons olive oil, divided
- 16 ounces chicken breast (boneless, skinless), cut into very small pieces
- 1 tablespoon garlic cloves, minced
- ½ teaspoon red pepper flakes
- 10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips
- ⅓ cup + 1 tablespoon rice vinegar or cider vinegar
- ⅓ cup + 1 tablespoon reduced-sodium soy sauce
- 1 cup frozen corn, not thawed
- 1 (10-12 oz) package broccoli slaw or cabbage
- 1 cup carrots, shredded
- 2 (3 oz) packages of Top Ramen noodles (throw away the seasoning packet)
- 2 cups spinach leaves, packed
Instructions
- Add the onions, red peppers, and celery to a microwave-safe bowl. Cook vegetables in the microwave for 4 minutes, to soften.
- Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add chicken. Cook for 3 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. When chicken is white inside, remove cooked chicken to a plate. Set aside.
- Keep the chicken drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, garlic, and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, and corn. Bring to a boil. Stir in broccoli slaw or cabbage, shredded carrots, and ramen noodles (throw away the seasoning packet). Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked chicken and spinach. Continue to cook for 1 minute, until heated through.
- To serve: remove the ramen noodles with a fork and divide among 8 servings. Pour broth, with vegetables and chicken, among each serving. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.
Nutrition
Serving: 1.66cupsCalories: 240kcalCarbohydrates: 27gProtein: 21gFat: 6gSaturated Fat: 1gCholesterol: 28mgSodium: 1301mgFiber: 4gSugar: 4gBlue Smart Points: 3Green Smart Points: 5Plus Points: 6
Tried this recipe?Let me know how it was!
Thanks for sharing this recipe… I enjoyed it a lot.
I added some black pepper and an extra splash of vinegar to my bowl. Yuuuu-meee
Thanks so much for sharing Pam!
So glad you enjoyed this noodle bowl.
All the best,
Nancy
Do u know how many ounces each noodle bowl is
Sorry Marlene but I don’t.