Fast-food chicken noodle bowl favourite gets a nutritious makeover

Here’s proof a fast-food favourite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast. It’s a healthy meal to please take-out food fans.

Chicken Noodle Bowl

15 ml (1 tbsp) butter

375 g (12 oz) boneless skinless chicken breasts (about 2), cut into thin strips

30 ml (2 tbsp) minced fresh ginger root (or 5 ml/1 tsp ground ginger)

750 ml (3 cups) reduced-sodium chicken broth

50 ml (1/4 cup) reduced-sodium soy sauce

30 ml (2 tbsp) rice vinegar


5 ml (1 tsp) Asian red chili sauce (or to taste)

250 g (8 oz) small mushrooms, thinly sliced

3 stalks celery, thinly sliced

175 g (6 oz) wide rice noodles

30 ml (2 tbsp) cornstarch

375 ml (1 1/2 cups) milk

2 green onions, thinly sliced

Heat a large pot over medium-high heat. Add butter, swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside; transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.

Add broth, soy sauce, vinegar and chili saute to pot; increase heat to high and bring to a boil, scraping up brown bits.

Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.

Stir in chicken mixture. Season to taste with more chili sauce, if desired. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with green onions.

Makes 4 servings.

Source: Dairy Farmers of Canada, MyMilkCalendar杭州龙凤

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