Chinese Hot Pots Gluten-Free and Low-Carb
Chinese Hot Pots Gluten-Free and Low-Carb requires around 45 minutes from start to finish. Watching your figure? This dairy free recipe has 311 calories, 19g of protein, and 14g of fat per serving. This recipe serves 8. For $2.23 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of mushrooms, mung bean sprouts, baby bok choy, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person were glad they tried this recipe. It is a budget friendly recipe for fans of Chinese food. It works well as a main course. It is bro
Instructions
- 1
In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
- 2
Add the chicken and simmer for 5-7 minutes, until just cooked through.
- 3
Add the noodles. Stir, then cover and remove from heat.
- 4
Meanwhile chop all the veggies and place in serving bowls.
- 5
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- 6
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
- 7
Mix and eat!
Recipe from foodista.com
Comments
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Ingredients (14)
- •6 cups chicken stock
- •6 cups water
- •1/2 cup rice vinegar
- •cup soy sauce
- •1 tablespoon sesame oil
- •5 slices of fresh ginger
- •5 garlic cloves, cracked
- •1 pound boneless chicken thighs, thinly sliced
- •5 ounces bean thread noodles, or rice stick noodles
- •1 bunch large of green onions
- •1 cup mung bean sprouts
- •8 ounces mushrooms, any variety
- •4 baby bok choy
- •Chile-garlic paste