Eat Clean with Asian Noodle Bowls and Nakano Rice Vinegar

Asian Noodle Bowls and Nakano Rice Vinegar
Do you like Asian food?

We eat something Asian-inspired at least once a week here, preparing anything from stir fry, to wontons, and much more. (Can you tell we love it?) Our newest favorite dish combines chicken strips with soba noodles, soy sauce, peanuts and Nakano Rice Vinegar to make a lovely meal. This recipe originally comes from the Eat Clean Diet – a diet that focuses on eating only foods nature intended, eating more often using lean proteins, complex carbs and healthy fats that help super-charge your body and shed excess weight without really trying. I’m definitely all for healthy, great-tasting meals, and this one definitely delivers.

Nakano Rice Vinegar

We chose to use Nakano Rice Vinegar because it’s gluten-free, naturally-brewed, low-fat, preservative-free and quite tasty. You know we’re sticklers for all-natural foods for our family, and Nakano delivers a unique flavor when added to this dish (and others). Use it wherever you’d normally use regular vinegar – stir it into sauces, splash on vegetables, make a dressing or use as a salad dressing. It’s definitely something we feel is worth having handy in our cupboard.

Eat Clean with Asian Noodle Bowls and Nakano Rice Vinegar
(as adapted from Eat Clean Diet, but doubled for our family's size. If you don't have a big family like us, and don't want a lot of leftovers, you may consider halving this recipe. Just sayin')
Recipe type: Entree
  • 4 large boneless, skinless chicken breasts, sliced into strips (can use precooked frozen chicken breasts, thawed)
  • 4 Tbsp low-sodium soy sauce
  • 2 tsp fresh ginger, minced
  • 2 clove pressed/minced garlic
  • 4 Tbsp
  • Nakano Rice vinegar
  • 4 Tbsp toasted sesame oil
  • 8 cups low-sodium organic chicken or vegetable broth
  • 2 package or 16 oz dry soba noodles or Asian noodles
  • 1 cup frozen peas
  • 4 cups broccoli spears
  • ½ cup thinly sliced sweet red pepper
  • 2 small carrots, peeled and grated
  • 8 green onions, thinly sliced on the diagonal
  • 8 generous handfuls spinach
  • ½ cup roasted peanuts (optional)
  1. Combine chicken, soy sauce, ginger, garlic, Nakano Rice Vinegar, and toasted sesame oil in a saucepan and heat mixture until warmed on medium heat.
  2. Add broth and bring to a boil; continue to boil until chicken is no longer pink - about 10 minutes.
  3. Add noodles, peas, broccoli and red pepper and cook until broccoli turns bright green and is tender-crisp.
  4. Reduce heat and add carrot and green onion.
  5. Turn the heat off and cover until ready to serve.
  6. When serving, divide spinach leaves among four bowls at the bottom of each bowl (like a salad).
  7. Spoon noodles and broth into each bowl, making sure to divide ingredients as evenly as possible.
  8. Garnish generously with peanuts (if using).

I will tell you, this is absolutely delicious and fabulous for you, too. The kids love it! You can add vegetables in there, too. Wouldn’t some sugar snap peas be absolutely amazing in there?

Win it!

Would you like a Nakano Seasoned Rice Vinegar gift pack, complete with a $25 gift card, a full bottle of Nakano Seasoned Rice Vinegar, and a recipe booklet with coupons?

To enter:

  • Visit the Nakano website then come back and tell me, what’s your favorite ‘Splash’ tip they offer?

For extra entries:

Contest open for 18+ US only, and will end September 20th. Winners will be selected using and will be notified by email.

*Nakano and Foodmix compensated me to try this vinegar and sent me a bottle, but I already have it, use it and love it so. All experiences and opinions are, of course, my own, as always. Duh.
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