“Low fat version of Rachael Ray's Shrimp Noodle Bowl - we like it better with chicken, but you can substitute shrimp.”

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed red pepper flakes
  • 4 garlic cloves, chopped
  • 2 inches gingerroot, peeled and cut into very thin matchsticks or grated
  • 2 cups shiitake mushroom caps, sliced
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
  • salt and pepper
  • 1 quart fat-free low-sodium chicken broth
  • 1 cup fat-free low-sodium chicken broth
  • 1 12 lbs chopped chicken
  • 12 lb vermicelli (thin spaghetti)
  • 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks


  1. Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and. Put a lid on the pot and bring soup to a boil.
  2. Add chicken and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

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