Asian inspired!

So often we talk about Taco Tuesdays but what about Asian Wednesdays? Yes, why not! A great way to get some extra veggies into your diet, Asian inspired dishes are popping up all over menus these days and many are soooo good for you! So why not try it at home? Alot easier than you think, AND you can control the quality of your ingredients! So how's about some Asian noodle bowls to satisfy your tastebuds and hug your waistline tonight!

Asian Noodle Bowl

8 ounces soba noodles or whole-wheat spaghetti
2 teaspoons canola oil
1 bunch scallions (white and green parts), sliced
(1/4 cup reserved for garnish)
1 tablespoon minced peeled fresh ginger
1 pound skinless boneless chicken breasts, thinly sliced
1 15-ounce can baby corn, drained
½ pound broccoli florets (about 3 cups)
½ pound fresh shitake mushrooms, stemmed and sliced
1 red bell pepper, seeded and thinly sliced
1/3 cup low-sodium chicken broth
¼ cup low-sodium soy sauce
1 teaspoon toasted sesame oil

Bring a large pot of water to a boil. Add the noodles or pasta and cook according to the directions on the package.
Heat the canola oil in a wok or very large skillet over medium heat. Add the scallions and ginger and cook, stirring, until fragrant but not browned, about 30 seconds. Add the chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Add the baby corn, broccoli, mushrooms, pepper slices, broth, and soy sauce and cook, stirring occasionally, until the broccoli is bright green and crisp-tender and the peppers are crisp-tender, 5 to 6 minutes. Add the noodles and sesame oil and toss to combine. Divide among 4 bowls and garnish with the reserved ¼ cup of scallions.

Makes 4 servings

Serving size: 2 ½ cups noodle mixture

Per serving: Calories 530; Total Fat 8g (Sat Fat 1g, Mono Fat 3.5g, Poly Fat 2.5g); Protein 38g; Carb 77g; Fiber 11g; Cholesterol 65mg; Sodium 800mg