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Photo of Chicken and vegetable noodle bowl by WW

Chicken and vegetable noodle bowl

4 - 6
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Fresh ginger

2 tsp, finely grated

Raw skinless chicken breast

350 g, thinly sliced

Salt reduced chicken stock

4 cup(s), (1 Litre)

Carrot(s)

1 large, shredded

Red capsicum

1 medium, thinly sliced

Green shallot(s)

6 individual, thinly sliced

Edamame beans

45 g, frozen

Baby spinach leaves

3 cup(s), (60g)

Shelf fresh soba noodles

180 g, packet

Ponzu sauce

¼ cup(s), or soy sauce, (60ml)

Sesame oil

1 tsp

Fresh coriander

½ cup(s), leaves

Lime(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook ginger, stirring constantly, for 30 seconds or until fragrant. Add chicken and cook, stirring constantly, for 3 minutes or until cooked through.
  2. Increase heat to high and add stock, carrot, capsicum, shallots and edamame. Bring to the boil.
  3. Stir in spinach, noodles and sauce. Cook for 2 minutes or until heated through. Remove from heat and stir in oil. Serve sprinkled with coriander.

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