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')
- 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).