Veggie Noodle Cups with Spiralized Veggies

Veggie Noodle Cups with Spiralized Veggies

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 medium zucchini
  • 2 large, thick carrots, peeled
  • 2 cups sliced green onions
  • 1 1/2 cups thinly sliced bok choy
  • 1 cup shredded cooked chicken
  • 2 cans (15 ounces each) chicken broth
  • 2 tablespoons honey
  • 2 tablespoons soy sauce 
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried crushed red pepper

Directions

  1. Using a spiralizer, make spirals of zucchini and carrots.
  2. Layer vegetable spirals, green onions, bok choy and chicken among four (12-ounce) Mason jars.
  3. In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
  4. Serve immediately. 

Serves: 4

Test Kitchen Tips:  Jars can be refrigerated for heating later. Just skip boiling the broth and pour the mixture into jars cold. Refrigerate up to 2 days. To heat at serving time, microwave until hot, 2 to 3 minutes. Adjust the amount of spiciness by increasing or decreasing the  ground ginger and crushed red pepper.

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