- 6 cups chicken broth
- 1/2 cup low-sodium soy sauce
- 1-inch piece of ginger, grated
- 1/2 Tbs Szechuan paste
- 1/2 cup chopped green onion
- 2 cups spinach
- 2 tsp minced garlic
- 3 oz shredded carrots
- 10 oz Japanese whole wheat noodles
- 2 1/2 lb boneless, skinless chicken thighs, cut into strips
- 1 Tbs toasted sesame oil
Directions
- Whisk together broth, soy sauce, ginger, Szechuan paste and garlic
- Add chicken, broth mixture, green onion, spinach and carrots to a large saucepan over medium-high heat
- Cover and allow mixture to cook for 15 to 20 minutes, or until chicken reaches an internal temperature of 165° F
- Cook Japanese noodles according to directions on package
- Once noodles are cooked, rinse, return to pot and toss in sesame oil
- Portion noodles into bowls and pour chicken broth mixture over the top