Eat Clean with Asian Noodle Bowls and Nakano Rice Vinegar

(as adapted from Eat Clean Diet, but doubled for our family's size. If you don't
have a big family like us, and don't want a lot of leftovers, you may consider
halving this recipe. Just sayin')

Servings:

Author: Lisa Douglas

Course:

Entrée

Instructions

1 Combine chicken, soy sauce, ginger, garlic, Nakano Rice Vinegar, and toasted
sesame oil in a saucepan and heat mixture until warmed on medium heat.
2 Add broth and bring to a boil; continue to boil until chicken is no longer pink
- about 10 minutes.
3 Add noodles, peas, broccoli and red pepper and cook until broccoli turns bright
green and is tender-crisp.
4 Reduce heat and add carrot and green onion.
5 Turn the heat off and cover until ready to serve.
6 When serving, divide spinach leaves among four bowls at the bottom of each bowl
(like a salad).
7 Spoon noodles and broth into each bowl, making sure to divide ingredients as
evenly as possible.
8 Garnish generously with peanuts (if using).

Eat Clean with Asian Noodle Bowls and Nakano Rice Vinegar

Course:

🧂 Ingredients

Instructions

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