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How to Make Flan
Peruvian Arroz con Pollo
Noodle and Chicken Bowl
noodle and chicken bowl
packages (3 oz each) Oriental-flavor ramen noodle soup mix
cup fresh spinach leaves, torn into bite-size pieces
oz fresh snow pea pods, strings removed, cut in half crosswise (1/2 cup)
cup shredded or julienne-cut carrots
can (8 oz) sliced water chestnuts, drained
teaspoon sesame oil
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
medium green onions, chopped (2 tablespoons)
In 3-quart saucepan, heat water to boiling over medium-high heat. Add noodles (breaking apart if desired), spinach, pea pods, carrots and water chestnuts. Cook 3 minutes, stirring occasionally.
Stir in seasoning packets from soup mixes, sesame oil, chicken and onions. Cook 1 to 2 minutes or until chicken is hot.
Scatter chopped fresh basil, mint and/or cilantro over the soup just before serving for a fresh taste reminiscent of Vietnamese pho noodle bowls.
Look for stringless snow pea pods. If they are not available, peel the string from each pod before using.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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