Recipes

Asian Walnut, Chicken and Vegetable Noodle Jar

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Total Time

15 Mins

Serves

2

Dietary Fit

Prep Time	15 Mins
Cook Time	0 Mins
Total Time	15 Mins

Calories	560 cal
Total Fat	22 g
Saturated Fat	3 g
Polyunsaturated Fat	15 g
Monounsaturated Fat	4 g
Cholesterol	60 mg
Sodium	482 mg
Carbohydrates	60 g
Dietary Fibre	6 g
Total Sugars	9 g
Protein	32 g
Vitamin D	4 mcg
Calcium	146 mg
Iron	3 mg
Potassium	1,301 mg

INGREDIENTS

2 cups lightly broken thin rice noodles
1/2 cup matchstick carrots
1/2 cup sliced green onions
1 medium head baby bok choy, sliced (about 2 cups)
2 tablespoons less sodium teriyaki sauce
1/2 teaspoon ground ginger
3 packets sodium-free granulated chicken bouillon
1 cup cooked chicken breast, diced
1/2 cup California Walnuts, toasted and coarsely chopped
1/4 cup fresh cilantro leaves, lightly packed
2-1/2 cups boiling water
Sriracha sauce and additional low sodium teriyaki sauce (optional)

PREPARATION

Place equal amounts of rice noodles, carrots, green onions, bok choy, teriyaki sauce, ginger, bouillon, chicken, walnuts and cilantro into two 1-quart size canning jars, in that order.
Pour 1-1/3 cups boiling water into each jar and screw on cover. Tip jar over several times to mix ingredients. Let stand for 5 minutes, shaking up and down occasionally to mix ingredients.
Remove lid and stir with a fork. Microwave for 30 to 60 seconds if ingredients aren’t hot enough.
Serve with additional sriracha sauce for a bit of heat and extra teriyaki sauce, if desired.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.