Rachel Ray’s Chinese Noodle Bowl


2 chicken breasts, sliced
3 tbs. vegetable oil
Crushed red pepper flakes, to taste
4 garlic cloves, chopped
1/3 of a fresh ginger root, sliced into matchsticks
1.5 cup chicken stock
Half a head of bok choy, chopped into two inch pieces
1-2 cups of shitake mushrooms, sliced
8 oz. Ronzoni “smart taste” thin pasta
4 or 5 scallions, sliced into matchsticks


In large pot, heat vegetable oil and use to cook chicken breasts. When the chicken is cooked, add chopped garlic, crushed red pepper, and ginger matchsticks.

Add chicken stock, water, bok choy, and mushrooms. (Can use entirely chicken stock if you want, or add one chicken boullion cube to the water for extra flavor). Allow to simmer at least 30 minutes.

Add thin pasta and scallions. Cook another ten minutes, stirring occasionally.

Makes 6 to 8 servings. (Nutritional info calculated for 6 two-cup servings.)

Number of Servings: 6

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