Japanese · Dinner
Soy Sauce Chicken Noodle Bowl (GLP-1)
Chicken breast simmered in a light soy-ginger broth and shredded over shirataki noodles with edamame, bok choy and scallion. Built for easy digestion and steady blood sugar, the bowl leans on lean protein and fibre-rich vegetables rather than starch, finished with sesame oil and nori.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
415Calories
38.2gProtein
13.2gFat
14.8gCarbs
3.2gSugar
5.8gFiber
1685mgSodium
112mgChol
2.9gSat Fat
875mgPotassium
185mgCalcium
3.1mgIron
0.5mcgVitamin B12
23mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken breast dry, thinly slice the ginger, and mince the garlic. Halve the bok choy and thinly slice the scallion.
2
Simmer
Bring the chicken stock, soy sauce, mirin, ginger and garlic to a gentle simmer over medium heat for 2 minutes until steaming.
3
Poach
Lower the chicken breast into the simmering broth, reduce heat to medium-low, and poach for 10 to 12 minutes until opaque and 165°F internally.
4
Build
Shred the chicken with two forks, divide the shirataki noodles and edamame into a serving bowl, add bok choy, pour hot broth over, top with chicken, drizzle sesame oil, scatter scallion and nori, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 2 cup480ml chicken stock
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp mirin
- 4 slices4 slices fresh ginger
- 2 clove2 clove garlic
- 7 oz200g shirataki noodles
- 2/3 cup100g cooked edamame
- 1 1/3 cup120g bok choy
- 22 scallion
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp toasted nori
