Chinese Noodle Soup with Chicken and Arugula

Ingredients

• 1 tsp chili oilNutrition
• 1 handful arugulaNutrition
• 1 medium chicken breastNutrition
• 1/4 tsp garlic powderNutrition
• 1/2 tsp ground gingerNutrition
• 2 tsps dark sesame oil, dividedNutrition
• 3 1/2 cups chicken brothNutrition
• 3 cups shredded bok choy, slicedNutrition
• 1 cup strips or slices carrotsNutrition
• 1 clove garlic, thinly slicedNutrition
• 2 medium scallions, thinly slicedNutrition
• 2 cups bean thread noodlesNutrition
• 2 tbsps low sodium soy sauceNutrition

Directions

1. 1If you haven’t prepared your noodles yet, prepare as instructed and set aside.
2. 2Cut chicken into bite sized pieces. Put red chili oil and 1 teaspoon of sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.
3. 3Combine broth, scallions (if using), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other teaspoon of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.
4. 4Add bok choy and carrots. Simmer for about 7 minutes.
5. 5Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer.
6. 6Serve hot and enjoy!

Nutrition per serving

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