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Asian Noodles with Chicken & Vegetables | Sarah J. Reed

Serves 4

Prep: 5 min
Cook: 16 min

Nutrition per serving:
312 kcal
13g Fats
33g Carbs
16g Protein

Gluten Free

Dairy Free

Sugar Free

High Protein

Asian Noodle Bowl with Chicken & Vegetables

INGREDIENTS

  • 5 oz. (150g) Asian noodles (e.g. chow mein)
  • 1 cup (240ml) coconut milk
  • 1 cup (240ml) chicken stock
  • 4 tbsp. soy sauce
  • 1/2 tsp. turmeric
  • 1/3 tsp. hot paprika
  • 1/3 tsp. sweet paprika
  • 1 tbsp. lime juice
  • 1 tsp. coconut sugar
  • 1 tbsp. peanut butter
  • 5 oz. (150g) chicken breast, chopped
  • 1 medium zucchini, chopped
  • 5 oz. (150g) mushrooms, chopped
  • 2 handfuls spinach
  • 1/3 cup (10g) basil leaves

directions

Place noodles in a bowl and cover with boiling water, then let it stand for 5 minutes and drain (or cook according to the instructions on the package).

Pour the coconut milk into a wok or pan and bring to a boil. Then add the soy sauce, spices, lime juice, sugar, and peanut butter. Simmer for 5 minutes, stirring now and then.

Add the chopped chicken and cook for 5 minutes, then add the zucchini, continuing cooking for another 5 minutes.

Finally, add in the cooked noodles and spinach. Mix well and cook for another 1 minute until spinach has wilted. Garnish with basil, to serve.