Noodle Chicken Bowl - alive magazine

Name: Noodle Chicken Bowl - alive magazine
Ingredients: 5 cups (1.25 L) dried rice noodles; 2 to 3 Tbsp (40 to 60 ml) reduced-salt soy sauce; 1 1/2 Tbsp (30 ml) sesame oil; 1 1/2 Tbsp (30 ml) rice wine vinegar; 3 tsp (15 ml) palm sugar; 1 garlic clove, minced; Pinch of chilli flakes (optional); 3 cups (750 ml) shredded Savoy cabbage; 1 tsp (5 ml) extra-virgin olive oil; 1 skinless, boneless chicken breast, thinly sliced; 1/2 red onion, thinly sliced; 1 cup (250 ml) thickly sliced shiitake mushrooms; 4 baby bok choy, thinly sliced; 1 cup (250 ml) reduced-salt chicken stock; 3 cups (750 ml) water

www.alive.com

This is a filling one-pot soup for dinner. Use time while the noodles hydrate to prep all the fresh ingredients.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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