• Molly Buszard

RECIPE: Chicken Rice Noodle Bowl

Bone Broth is delicious and it has so many healthy nutritious vitamins and minerals in that help towards gut health and boosting your immune system. After being inspired by Waitrose magazine's rice bowl, I came up with this recipe! It is a tasty, healthy warming bowl of asian flavours with an array of different textures. It is a really easy dish to create, you can get creative by adding in other ingredients, vegetables and protein sources! Try with salmon, or tofu or even poach an egg in your broth!


Ingredients:

Chicken Thighs 250g

Rice Noodles 45g

Chicken Bone Broth 500ml

1/2 Teaspoon of Garlic

1 Teaspoon of Ginger

1 Tablespoon of GF Soy Sauce

​Handful of Coriander

One Spring Onion Chopped

Courgettes 100g

Mange Tout Peas 100g

Mushrooms 30g

Carrots 80g


Method:

Slice your chicken into strips and fry in a little coconut oil seasoning with salt and pepper.

In a separate saucepan, pour your bone broth in and leave to simmer. Add in your garlic, ginger, coriander, spring onion and a dash of soy sauce.

Spiralalise your courgettes and slice your mushrooms finely. Pop these into your bone broth, along with the mange tout peas and leave to cook through.

Cut your carrots into matchsticks, these you will add on top of your bowl.

Turn the chicken over so that it is crispy on each side and cooked all the way through.

Finally add in your rice noodles to simmer and cook though in your bone broth. This should only take a couple of minutes.

Pour your bone broth, veg and rice noodles into a big bowl, adding the chicken thighs and matchstick carrots on top. Finish with a sprinkle of coriander, some sesame seeds and seasoning.



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