I had a noodle bowl craving the other day and decided to experiment. I looked at a couple of recipes and was inspired to create my own. The results were low-cal (353 calories in a generous sized serving), flavorful, and filling. Even better, it maybe took half an hour to prepare. My only criticism is the miso itself is high sodium, so something to keep in mind.
MISO-CHICKEN NOODLE BOWL
1 large sweet Onion, chopped
4 cloves Garlic, chopped
2 cups chopped Carrots
2 tablespoons Sesame Oil, divided
1 pound Chicken Breasts, cut into thin strips
2 tablespoons chili garlic sauce
2 boxes (32 ounce) Miso Broth
1 8-ounce package wide-style Chinese or Japanese noodles
1 tablespoon Sesame Oil
METHOD OF PREP
For best results, prepare the broth and noodles separate.
- Heat one tablespoon of oil in a large stock pot. Add onions and garlic, saute until slightly translucent, but not brown. Add carrots and ginger and saute until carrots are tender-crisp. Add a little water to keep vegetables from browning.
- Add miso broth, bring to a boil, and lower to a simmer.
- In a medium to large frying pan, heat one tablespoon sesame oil. Add chicken, stirring frequently until no pink remains. Add chili garlic sauce and stir until all pieces are coated.
- Transfer chicken to broth and continue to simmer as you prepare the noodles.
- Cook noodles in boiling salted water according to package directions. Drain and transfer to pot with one tablespoon sesame oil to prevent noodles from sticking.
- To serve – in a large bowl, add about half a cup of noodles. Pour 1 1/2 to 2 cups of the broth mixture over. Garnish with scallions and serve with chopsticks, if desired.
Broth mixture and be refrigerated and reheated as needed up to one week.