Ww Soba Chicken Noodle Bowl Recipes

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SOBA CHICKEN NOODLE BOWL



Soba Chicken Noodle Bowl image

Categories     Dinner,Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 14

6 oz Uncooked soba noodles (100% buckwheat)
2 tsp(s) Canola oil
2 clove(s), large Garlic clove(s) finely chopped
2 tsp(s) Ginger root grated, peeled
12 oz Uncooked boneless skinless chicken breast(s) cut into 3/4-inch chunks
4 cup(s) Fat-free reduced sodium chicken broth
2 cup(s) Water
5 oz Fresh shiitake mushroom
4 tbsp(s) Low sodium soy sauce
0.5 cup(s) Snow peas trimmed and cut diagonally into 1/2-inch-wide strips
2 cup(s) Frozen baby peas thawed
2 cup(s) Fresh baby spinach
2 medium Uncooked scallion(s) finely chopped
2 tsp(s) Dark sesame oil

Steps:

  • Cook noodles according to package directions. Drain and keep warm.
  • Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
  • Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
  • Serving size: about 2 cups

Nutrition Facts : Calories 91 kcal

WW SOBA CHICKEN NOODLE BOWL



WW Soba Chicken Noodle Bowl image

Another recipe out of the weight watchers cookbook called "Fresh, Fabulous, Fast" it has 6 pts + per serving...

Provided by teresas

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces soba noodles, thin
4 cups reduced-sodium chicken broth
2 cups water
12 ounces boneless skinless chicken breasts, cut into 3/4 inch chunks
5 shiitake mushroom caps, sliced
4 slices fresh ginger, peeled (1/8 inch thick)
3 tablespoons reduced sodium soy sauce
1/2 cup snow peas, cut diagonally into 1/2 inch wide strips
1/2 cup frozen baby peas, thawed
2 cups Baby Spinach, packed
1 scallion, minced

Steps:

  • Cook noodles according to package directions, omitting salt if desired.
  • Drain and keep warm.
  • Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
  • Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
  • Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
  • Stir in noodles.
  • Remove and discard ginger.
  • Ladle soup evenly into 4 serving bowls; sprinkle with scallion.

Nutrition Facts : Calories 324.2, Fat 4.2, SaturatedFat 1, Cholesterol 54.4, Sodium 927.8, Carbohydrate 43.8, Fiber 2.3, Sugar 3.1, Protein 31.8

SCALLION CHICKEN AND SOBA NOODLES (WW)



Scallion Chicken and Soba Noodles (Ww) image

Make and share this Scallion Chicken and Soba Noodles (Ww) recipe from Food.com.

Provided by lazyme

Categories     Chicken Thigh & Leg

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
10 ounces boneless skinless chicken thighs, cut into 1/2 inch pieces
1 medium red bell pepper, seeded and diced
1 tablespoon fresh gingerroot, chopped pared
3 garlic cloves, minced
4 cups watercress, stemmed
1 1/2 cups scallions, thinly sliced
6 ounces buckwheat soba noodles, cooked and drained
3 tablespoons mirin
2 tablespoons low sodium soy sauce

Steps:

  • In large skillet, heat oil; add chicken.
  • Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
  • Add red pepper to chicken; cook, stirring frequently, 3 minutes.
  • Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
  • Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
  • Add noodles; cook, tossing constantly, 2 minutes.
  • Stir in mirin and soy sauce; cook until heated through.
  • EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
  • PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.

Nutrition Facts : Calories 287.8, Fat 5.6, SaturatedFat 1.1, Cholesterol 59.3, Sodium 757.4, Carbohydrate 39.3, Fiber 1.9, Sugar 2.5, Protein 22.6

CHICKEN NOODLE BOWL



Chicken Noodle Bowl image

here's proof a fast-food favorite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast. It's a healthy meal to please takeout fans.

Provided by Chef mariajane

Categories     Gumbo

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
375 g boneless skinless chicken breasts, cut into thin strips (about 2)
2 tablespoons fresh gingerroot, monced (or 1 tsp. ground ginger)
3 cups chicken broth, reduced sodium
1/4 cup soy sauce, reduced sodium
2 tablespoons rice vinegar
1 teaspoon asian red chili sauce (or to taste)
250 g small mushrooms, thinly sliced
3 stalks celery, thinly sliced
175 g wide rice noodles
2 tablespoons cornstarch
1 1/2 cups milk
2 green onions, thinly sliced
1 sweet red pepper, thinly sliced

Steps:

  • Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté 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 sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
  • Whisk cornstarch into milk; stir into pot.
  • Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
  • Stir in chicken mixture. Season to taste with chili sauce.
  • Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
  • Garnish with red pepper and green onions.
  • FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.

Nutrition Facts : Calories 435.5, Fat 9.2, SaturatedFat 4.7, Cholesterol 74.8, Sodium 1811.5, Carbohydrate 53.1, Fiber 3.6, Sugar 4.2, Protein 33.8

CHICKEN NOODLE BOWL



Chicken Noodle Bowl image

I got this recipe out of a Kraft magazine. I've tried a lot of lo mein recipes, but this has been my favorite out of all of them.

Provided by quirkycook

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, cooked
3 cups broccoli florets
3 medium carrots, chopped
2 teaspoons vegetable oil
1 lb chicken breast, cubed
1/4 cup Italian salad dressing
1/4 cup teriyaki sauce
1 teaspoon ground ginger

Steps:

  • Heat oil and brown chicken.
  • Stir in dressing, teriyaki, and ginger.
  • Add vegetables and cook until sauce thickens.
  • Toss meat and veggie mixture with pasta.

Nutrition Facts : Calories 520.5, Fat 18.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 960.5, Carbohydrate 54.4, Fiber 3.2, Sugar 7.5, Protein 34.3

SOBA NOODLE BOWL



Soba Noodle Bowl image

"Learn to love big heaps of vegetables," Mark Bittman says, "and pile them on until you're more than satisfied." To achieve that feeling, try meatless proteins, such as edamame, an ingredient in this noodle dish.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces soba noodles
1 garlic clove, minced
3 tablespoons toasted sesame oil
2 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
2 teaspoons sriracha garlic sauce
1 lime, zest and juice
2 cups sliced savoy cabbage
1 cup cooked shelled edamame
2 carrots, peeled and julienned
4 scallions, divided
1/2 cup sliced red onion
1/2 cup chopped cilantro (optional)
2 tablespoons toasted sesame seeds
salt and pepper, to taste

Steps:

  • Bring a pot of salted water to a boil. Cook soba noodles until al dente, 8 minutes. Drain and rinse.
  • Meanwhile, make the dressing: Whisk together garlic, sesame oil, soy sauce, vinegar, honey, Sriracha, and lime juice and zest. Season with pepper. In a large bowl, combine cabbage, edamame, carrots, scallions, red onion, cilantro, and sesame seeds. Add reserved soba and dressing; toss. Season with salt and pepper. Garnish with scallions and sesame seeds.
  • Store in an airtight container in the refrigerator up to 3 days.

Nutrition Facts : Calories 474.1, Fat 18.6, SaturatedFat 2.5, Sodium 1124.9, Carbohydrate 65, Fiber 6.9, Sugar 6.8, Protein 20.5

CHICKEN SOBA NOODLE TOSS



Chicken Soba Noodle Toss image

This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. -Elizabeth Brown, Lowell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/4 teaspoon pepper
6 ounces uncooked Japanese soba noodles
3/4 pound chicken tenderloins, cubed
4 teaspoons canola oil, divided
3 cups fresh broccoli stir-fry blend
1/4 cup chopped unsalted cashews

Steps:

  • In a small bowl, combine the first 10 ingredients until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry broccoli blend in remaining oil for 4-6 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to pan. Add chicken; heat through. Sprinkle with cashews.

Nutrition Facts : Calories 417 calories, Fat 12g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 715mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.

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