I went through a phase about a year ago when I wanted nothing for lunch but instant ramen noodles. I had recently written about a hack for bringing more flavor to the noodles by simmering sliced ginger in the water, and another for stirring in a spoonful of peanut butter at the end. On their own, each was blissfully good. But together, they made my noodles irresistibly amazing and I could not stop eating them. This is a much more wholesome version loaded with juicy strips of chicken and a good mix of vegetables, no weird spice packets necessary. The starchiness of the noodles and creaminess of the peanut butter thicken the broth quite a bit, so it's not quite soupy, yet not as thick as a sauce. And there's just enough of it to gloss over each bite of vegetables, chicken, and soba noodles.
Scaling: 2x for dinner + lunch leftovers Original Servings: 4 | Adjusted Servings: 8 Note: Ingredient quantities adjusted for Tesco supermarket packaging:
- Whole wheat noodles: 2 x 250g packets = 500g
- Chicken breasts: 4 breasts from 705g pack
- Shiitake mushrooms: 2 x 100g packs = 200g
- Baby bok choy: 2 x 250g packs = 500g
- Servings: 8 (4 dinner + 4 lunch leftovers)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Difficulty: 3/5
- Cuisine: Asian Fusion
- Tags: dinner, lunch, high-protein, chicken, whole-grain
- Source: Original recipe from cooking content
- 6 cups (1410 ml) chicken stock
- 4 tablespoons (24g) chopped fresh ginger
- 500g whole wheat noodles (2 packets from Tesco)
- 1/2 cup (130g) smooth peanut butter
- 6 tablespoons (90ml) avocado or extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts (705g from Tesco pack), pounded to 1/2 inch (1.3 cm) thick
- Kosher salt and freshly ground black pepper
- 200g shiitake mushrooms (2 x 100g packs from Tesco), sliced
- 4 cloves (12g) garlic, minced
- 500g baby bok choy (2 x 250g packs from Tesco), trimmed and halved lengthwise
- 1/2 teaspoon (1g) red pepper flakes
- 2 tablespoons (18g) sesame seeds
-
Combine the stock and ginger in a medium saucepan and simmer over low heat for 15 minutes. Add the whole wheat noodles and cook according to the package instructions. Drain the noodles and reserve the stock. Stir the peanut butter into the remaining stock until well combined; set aside.
-
Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Generously season the chicken with salt and pepper on both sides. Add the chicken to the pan and cook, undisturbed, until the bottom is well browned, about 5 minutes. Flip the chicken. Sear the other side until well browned and cooked through, another 4 to 5 minutes. Transfer the chicken to a cutting board and set aside.
-
Add another tablespoon (15 ml) of oil to the skillet, along with the mushrooms, salt, and pepper. Cook, stirring occasionally, until soft. Stir in the garlic and cook for 2 minutes longer. Transfer the mushrooms to a plate.
-
Add the remaining 1 tablespoon (15 ml) oil to the skillet along with the bok choy, salt, and red pepper flakes, and stir to coat. Cook, stirring occasionally, until wilted.
-
Slice the chicken into strips. To serve, divide the whole wheat noodles among bowls and top with chicken, mushrooms, and bok choy. Pour the reserved peanut sauce over the top and sprinkle with sesame seeds.
| Nutrient | Per Serving |
|---|---|
| Calories | 619 |
| Protein | 40g |
| Carbs | 74g |
| Fat (Total) | 24g |
| Saturated Fat | 3.6g |
| Fiber | 10g |
| Sodium | 615mg |
| Potassium | 805mg |
| Calcium | 165mg |
| Iron | 4.1mg |
| Magnesium | 107mg |
| Phosphorus | 404mg |
| Zinc | 3.3mg |
| Copper | 0.85mg |
| Manganese | 1.4mg |
| Selenium | 28µg |
| Vitamin A | 1850 IU |
| Vitamin C | 28mg |
| Vitamin D | 35 IU |
| Vitamin E | 3.5mg |
| Vitamin K | 43µg |
| Thiamin (B1) | 0.36mg |
| Riboflavin (B2) | 0.43mg |
| Niacin (B3) | 12mg |
| Vitamin B6 | 0.86mg |
| Folate | 47µg |
- This is a high-protein, nutrient-dense bowl with excellent balance of macros and micronutrients
- Whole wheat noodles provide extra fiber (11g per serving) and additional protein
- Excellent source of protein (39g per serving), iron, and B vitamins
- Rich in antioxidants from ginger, garlic, and vegetables
- The peanut butter adds healthy fats and makes the sauce creamy without dairy
- Works well as dinner with leftovers for lunch the next day
- Store leftovers in airtight containers; keeps well for 2-3 days in the refrigerator
- Reheat gently to avoid overcooking the vegetables
- Can substitute chicken thighs for more moisture and flavor
- For vegetarian version, substitute tofu or tempeh for chicken
- Sesame seeds provide calcium and add nutty flavor and crunch
Cooking notes for doubled recipe (8 servings):
- Use a larger saucepan for simmering stock and noodles (6 cups)
- You may need to cook the 4 chicken breasts in 2 batches or use a larger skillet to avoid crowding
- Increase cooking times slightly for mushrooms and bok choy (stir more frequently as there's more volume)
- Recipe provides ~4 bowls for dinner + ~4 lunch portions the next day
- High Protein: 40g per serving supports muscle maintenance and satiety
- High Fiber: 11g per serving from whole wheat noodles supports digestion and sustained energy
- Complex Carbs: Whole wheat noodles provide sustained energy and excellent source of B vitamins
- Healthy Fats: Primarily from peanut butter, avocado oil, and sesame seeds
- Rich in Iron: 4.1mg per serving (23% DV), important for energy and oxygen transport
- Vitamin A: 1850 IU from bok choy supports vision and immune function
- B Vitamins: Excellent source of niacin (B3) and B6 for energy metabolism
- Antioxidants: Ginger, garlic, and shiitake mushrooms provide anti-inflammatory compounds
- Noodles: 250g whole wheat noodles packet (from Tesco) replaces 225g buckwheat soba
- Provides +48 kcal, +4g protein, +24g carbs, +4.9g fiber per serving vs. soba
- Slightly higher carb content but significantly more fiber
- Chicken breasts: 2 breasts estimated at 170g each (340g total) - standard boneless skinless breast
- Baby bok choy: 4 heads estimated at 70g each (280g total) - standard baby bok choy head
- Avocado oil: 3 tablespoons = 45ml ≈ 41g (using density ~0.91 g/ml)
- Sesame seeds: 1 tablespoon = 9g
- Garlic: 2 cloves = 6g (3g per clove average)
- Red pepper flakes: 1/4 teaspoon = 0.5g (minimal nutritional impact)