Chicken Rice Noodle Bowl
This Chicken Rice Noodle Bowl is a balanced, single-meal dish that combines lean protein, light carbs, and fiber-rich vegetables. The chicken is slightly cooked in a light gravy, keeping the dish flavorful yet calorie-conscious, ideal for weight loss.
Nutrition Facts
Per serving
Energy
248 kcal
Protein
16 g
Carbs
29 g
Fat
8 g
Fiber
4 g
Ingredients
Chicken, poultry, breast, skinless
100 gms (100g)
Rice Noodles (Raw)
0.5 small cup (50g)
Carrot
0.5 cup, sliced (100g)
Zucchini
0.5 cup, sliced (100g)
Olive Oil
1 tsp (5g)
Soy sauce
2 tsp (10g)
Clove Garlic, Minced
0.5 tbsp (7.5g)
Grated Ginger
0.5 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Spring Onions, Raw
0.25 cup, chopped (50g)
Plain Water
1 medium cup (250g)
Instructions
Preparation
Chicken: Cut into bite-sized pieces and marinate with 1 tsp soy sauce, garlic, and ginger for 15 minutes.
Rice Noodles: Soak rice noodles in hot water for 5-7 minutes or as per package instructions, then drain.
Cooking Steps
Heat oil in a pan over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute.
Add marinated chicken pieces and cook for 4-5 minutes until they are lightly browned and cooked through.
Add water and bring to a simmer.
Add soy sauce, salt, and black pepper. Stir well.
Toss sliced carrots, zucchini, into the gravy. Cook for 2-3 minutes until vegetables are slightly tender but still crunchy.
Add cooked rice noodles to the pan and gently toss to coat them with the chicken and gravy.
Garnish with spring onions and serve hot.