Thai Noodle Bowl

Thai Noodle Bowl

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From: Diabetic Living Magazine

This recipe provides a creative Thai twist for your turkey leftovers. Nutritious, non-starchy vegetables bulk up your bowl and give you a bigger serving size.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 32 ounces unsalted chicken stock
  • 1½ tablespoons reduced-sodium soy sauce
  • 2 cups small broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup bean sprouts
  • 4 ounces uncooked Pad Thai noodles or white rice noodles
  • 12 ounces chopped cooked turkey or chicken breast meat
  • ¼ cup sliced green onions

Preparation

  • Prep

  • Ready In

  1. In a large soup pot heat chicken stock and soy sauce over medium heat. Stir in broccoli, carrots, bean sprouts, noodles and turkey. Cook about 15 minutes or until vegetables are soft and noodles are cooked.
  2. Ladle soup into bowls and garnish with green onions.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 270 calories; 1 g fat(0 g sat); 4 g fiber; 27 g carbohydrates; 34 g protein; 71 mg cholesterol; 2 g sugars; 448 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 2 vegetables, 1 starch

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