Best Ww Soba Chicken Noodle Bowl Recipes

WW SOBA CHICKEN NOODLE BOWL

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.

SOBA CHICKEN NOODLE BOWL

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

CHICKEN SOBA NOODLE SOUP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

SCALLION CHICKEN AND SOBA NOODLES (WW)

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.

SESAME CHICKEN AND SOBA NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
• Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
• Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.