Growing up, I hated Chinese food, Japanese food...any Asian-style food really. It's still not my preference, but I'm learning to enjoy it. So when I saw Rachael Ray making noodle bowls with bok choy, I was inspired since: 1. I'm very into soup right now and 2. for some weird reason, bok choy is my husband's favorite veggie of the moment.
And hopefully, your green veggies will be a brighter green than mine since I put them in the pot too early.
non-stick cooking spray
1 tsp vegetable oil
1/2 tsp red pepper flakes
3 cloves of garlic, minced
2 inches ginger root, grated
8 ounces shiitake mushrooms, stems removed and sliced
48 ounces fat-free, low sodium chicken broth 2 tsp sesame oil
12 ounces chicken breast, sliced into 2" strips
9 oz Japanese or Chinese noodles (fresh, not dehydrated)
4 scallions, chopped
1 medium head of bok choy, sliced
6 ounces snow pea pods
Spray a large stock pot with non-stick cooking spray, Add vegetable oil abd heat over medium-heat. Add red pepper flakes, garlic, ginger and mushrooms. Add chicken broth and cover. Bring to a boil.
Meanwhile, heat the sesame oil in a skillet over medium heat. Add chicken strips and cook until browned. Add chicken to soup pot. Add one ladle's worth of broth to the skillet and deglaze any bits and flavor in the skillet. Add liquid back to the soup pot. Add noodles, bok choy, snow peas and scallions. When adding the noodles, separate them as you add them to the pot so that don't stick together when they cook. Simmer for 10-15 minutes.
Yields 5 servings.
6 points per serving.