quick

asian chicken and noodle bowl

Prep: 15 minutes Cook: 5 minutes Makes: 2 servings

• 2 cups water
• 1 3-ounce package ramen noodles
• 2 teaspoons vegetable oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon soy sauce
• 1 portion Shredded Chicken Base (1 cup), thawed (see recipe)
• 1½ cups torn fresh spinach
• ½ cup shredded carrots
• ¼ cup fresh cilantro leaves
• 1 teaspoon Sriracha sauce
• ¼ cup chopped peanuts (optional)

1. In a medium saucepan bring the water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Reserve flavor packet for another use.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 30 seconds. Add chicken broth and soy sauce. Bring to boiling. Reduce heat and stir Shredded Chicken Base into broth mixture. Cook and stir 1 to 2 minutes or until heated through.

3. Add noodles, spinach, carrots, cilantro, and Sriracha sauce to mixture in wok; toss to combine. Ladle into soup bowls. If desired, sprinkle with peanuts.

Per serving: 434 cal., 19 g fat (5 g sat. fat), 122 mg chol., 1,151 mg sodium, 34 g carb., 3 g fiber, 32 g pro.