This is simply delicious. Light, refreshing even, incredibly flavorful, simple. It has a definite Asian influence (udon noodles were the giveaway, right?) but isn’t overwhelmingly associated with any one ethnicity. It made a wonderful dinner but could be a terrific appetizer/soup course for a more complex meal. You’ll love it.
Have you tried udon noodles? Our kids love them because they taste like really soft spaghetti! And we have a children’s cooking alphabet book which has taught them that “U is for Udon Noodles.” How great is that? As for you, you’ll find udon noodles in the Asian section of your grocery store – usually in an 8-10 oz package if dried. Sometimes they are precooked and just need to be reheated. Either will work for this but if you are using precooked, you’ll need to adjust the quantity (probably 2 packages of cooked noodles).
This dish is really low calorie (232 calories per 1.5 cup serving) and still packed with 20 grams of protein, leaving plenty of room for great accompaniments. And isn’t THAT always a bonus?
I am in love with Clean Eating Magazine. Aren’t you?
Chicken & Udon Noodle Bowl
minimally adapted from Clean Eating – July 2010
8 oz. package of dried udon noodles (preferable whole wheat)
4 c. low sodium chicken broth
1 Tbsp. fresh ginger, minced
2 jalapeno peppers, chopped
5 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1 tsp. lime zest
14 oz. unsweetened light coconut milk
1 lb. boneless skinless chicken breasts, cut into thin slices, each about 1″ long
1 1/2 c. fresh baby portobello mushrooms, sliced
6 oz. baby spinach leaves (about 6 cups, loosely packed)
1/2 Napa cabbage, chopped (about 1-2 c.)
12 sprigs fresh cilantro, chopped (about 1/4 c.)
Cook noodles according to package directions; drain and set aside.
Bring broth, ginger, jalapenos, lime juice, lemon juice and lime zest to a boil in a Dutch oven or large pot; reduce heat to medium-low.
Add coconut milk, chicken and mushrooms, stirring well. Cover and simmer for 20 minutes, stirring occasionally. Add reserved noodles, spinach and cabbage and cook, stirring occasionally for 5 minutes or until wilted. Garnish with cilantro before serving.