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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')
Course: Entree
Author: Lisa Douglas


  • 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 dry soba noodles or Asian noodles 16 oz
  • 1 cup frozen peas
  • 4 cups broccoli spears
  • 1/2 cup thinly sliced sweet red pepper
  • 2 small carrots peeled and grated
  • 8 green onions thinly sliced on the diagonal
  • 8 generous handfuls spinach
  • 1/2 cup roasted peanuts optional


  • Combine chicken, soy sauce, ginger, garlic, Nakano Rice Vinegar, and toasted sesame oil in a saucepan and heat mixture until warmed on medium heat.
  • Add broth and bring to a boil; continue to boil until chicken is no longer pink - about 10 minutes.
  • Add noodles, peas, broccoli and red pepper and cook until broccoli turns bright green and is tender-crisp.
  • Reduce heat and add carrot and green onion.
  • Turn the heat off and cover until ready to serve.
  • When serving, divide spinach leaves among four bowls at the bottom of each bowl (like a salad).
  • Spoon noodles and broth into each bowl, making sure to divide ingredients as evenly as possible.
  • Garnish generously with peanuts (if using).