Thai Ginger and Garlic Noodle Bowl

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1 large zucchini-cut into noodles with spiralizer
½ cup matchstick carrots
4 packages of Gold Premium Chicken Soup
32 oz. of water
12 oz. chicken breast or shrimp
½ cup cherry tomatoes cut into halves
½ cup shredded cabbage or bok choy
½ cup cubed or sliced mushrooms
½ cup snow peas
½ cup sliced red pepper
2 tsp fresh ginger
1 tsp fresh garlic
½ tsp red pepper flakes chopped scallions, thai basil and sesame seeds for garnish

Spray large non stick skillet or wok with non stick spray, stir fry chicken on medium high heat until brown. Toss in the grated ginger and garlic. Sizzle for about 30 seconds. Divide veggies and chicken into 4 equal portions in large bowl. Mix water and Gold Premium chicken soup mix in sauce pan and bring to a boil. Pour over veggies and chicken. Garnish with sesame seeds and scallions. Veggies can be blanched or lightly stir fried if you don’t like them crunchy. You can also use whole wheat pasta instead of zucchini.

Makes 4 servings, 4 Protein 2 vegetables each

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