Ginger Chicken Noodle Bowl Diabetic Recipe

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Ginger Chicken Noodle Bowl »

Filled with low-calorie vegetables, this noodle bowl provides two vegetable servings. To add a little more fiber, use buckwheat (soba) noodles instead of the egg noodles.

Ginger Chicken Noodle Bowl

Makes 3 servings

Start to Finish: 25 minutes


2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4 teaspoon ground ginger
1/3 cup bottled stir-fry sauce
1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup sliced fresh shiitake mushrooms
1 small red sweet pepper, cut into bite-size strips
2 teaspoons peanut oil or cooking oil
5 ounces cooked chicken breast, cut into strips (about 1 cup)
2 tablespoons broken cashews


1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.

2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.

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