Thai Noodle Bowl

Thai Noodle Bowl

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From: Diabetic Living Magazine

Ready in under 30 minutes, this noodle bowl is full of vegetables and with the addition of turkey, is a good source of protein!

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 (2)

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: 295 calories; 1 g fat(0 g sat); 4 g fiber; 36 g carbohydrates; 33 g protein; 66 mcg folate; 71 mg cholesterol; 5 g sugars; 10,542 IU vitamin A; 49 mg vitamin C; 65 mg calcium; 2 mg iron; 513 mg sodium; 652 mg potassium
  • Nutrition Bonus: Vitamin A (211% daily value), Vitamin C (82% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2 vegetable, 1 starch

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