Easy Chicken Noodle Bowls
Egg Rolls
Ingredients
- ½ lb boneless, skinless chicken thighs
- ½ small onion, sliced
- 3 Tbsp peeled and sliced ginger
- 2 small cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tsp brown sugar
- 1 tsp low-sodium soy sauce
- ¼ tsp salt
- 3 oz thin spaghetti
- 2 green onions, cut into 1-inch pieces
- 3 Tbsp fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Bring chicken, onion, ginger, garlic, broth, brown sugar, soy sauce, and salt to a boil in a large saucepan over medium-high heat; reduce heat, cover and simmer 10 to 12 minutes or until chicken is done.
- Remove chicken, shred, and keep warm. Remove and discard ginger, using a slotted spoon.
- Return broth mixture in pan to a boil. Add pasta, and cook 4 to 5 minutes or just until tender.
- Ladle noodles and broth into 2 bowls; top with chicken, green onions, and cilantro. Serve with lime wedges.
Side Dish Ingredients
- 2 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
354
|
150
|
504
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 43 | 21 | 64 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 574 | 440 | 1014 |
| T. Sugs (g) | 7 | 3 | 10 |
| A. Sugs (g) | 4 | 1 | 5 |
Budget Friendly Meal Plan
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