Happy Monday friends, and Happy Birthday to my wonderful cousin and me!
It seems somewhat unfair to have a birthday on a Monday, but so goes it–I’m just hoping to actually get home before dark and be able to go for a run–that would be the best birthday present of all!
Anyway, how was your weekend? It was GORGEOUS here all weekend, so I celebrated with a nice long run on the Huckleberry Trail and then spent the rest of the weekend working on failed Christmas craft projects and a much more successful tree purchase + decorating while watching ABC Family Christmas movies. All in all a pretty good weekend if you ask me.
Well, almost all good anyway. Unfortunately, I woke up Sunday morning with a terrible sore throat and headache, so I spent pretty much the entire day eating/drinking citrusy things and trying to amp up my immune system, which ultimately led me to make these delicious nutrient packed noodle bowls for dinner.
This recipe is based on this one from Coastal Living and contains chicken broth (low sodium, of course), lots and lots of ginger, chicken, rice noodles, cilantro, kale, broccoli, carrots, snow peas, garlic, dried chilis, lime juice, hot sauce, soy sauce, red pepper flakes…pretty much everything I had in the fridge and then some, all in the name of good health.
As I write this, it definitely seems like it’s working, and I made enough to last for awhile so hopefully it will help kick this thing for good!
Chicken Veggie Noodle Bowls
Adapted from Coastal Living
1 breast chicken, chopped
8 ounces rice noodles
14oz chicken broth
2 cups water
2 tablespoons ginger, grated
3 cloves garlic, chopped
2 cups broccoli, chopped
2 large carrots, chopped
2 cups kale, chopped
1 cup snow peas
1 dried chili, chopped
1/2 cup cilantro
1/2 lime, juiced
3 tablespoons low sodium soy sauce
1 tablespoon hot sauce
Salt, to taste,
Pepper, to taste
Red Pepper Flakes, to taste
Cook noodles according to package directions and set aside.
Meanwhile, combine broth, water, ginger, garlic, and chilis in a large pot and bring to a boil.
Reduce heat and add chicken and carrots and cook for about 3-4 minutes, then add the rest of the vegetables (except for the cilantro). Cook for about 5 minutes, until vegetables are tender.
Remove from heat and then add noodles, soy sauce, hot sauce, lime juice, cilantro, and spices to taste.
Serve immediately and enjoy!
Time: 30 minutes.