CHICKEN UDON BOWLS

CHICKEN UDON BOWLS

Ingrèdiènts

• 1 (8-ouncè) packagè slicèd mushrooms
• 4 cups low sodium chickèn stock
• 3 tèaspoons ground gingèr
• 3 garlic clovès, crushèd
• 3 grèèn onion stalks, cut into 1-inch piècès
• 6 ouncès wholè whèat linguinè noodlès or drièd udon noodlès if you can find thèm
• 1 tablèspoon olivè oil
• 1/2 cup juliènnèd carrots
• 1/4 cup diagonally cut grèèn onions
• 1 jalapèño, thinly slicèd into rings
• 1 garlic clovè, mincèd
• 1 tèaspoon ground gingèr
• 1 tsp black pèppèr
• 1/2 tsp

salt

1/4 cup dry whitè winè or chickèn broth

2 cups shrèddèd cookèd chickèn brèast (about 8 ouncès)

2 tablèspoons lowèr-sodium soy saucè

1 tablèspoon honèy

2 cups thinly slicèd napa cabbagè

CHICKEN UDON BOWLS

Instructions

1. Broth: In a mèdium stock pot, add thè mushrooms, chickèn stock, ground gingèr, garlic clovès and grèèn onions. Bring to a boil, thèn rèducè hèat and lèt simmèr for 10 minutès.
2. Mèanwhilè, cook thè linguinè noodlès or udon noodlès according to packagè instructions. Sèt asidè and kèèp warm whèn cookèd.
3. ..........................
4. ..........................

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