I love Asian food but The Nudge does not. He's traveling this week, which is wonderful because I am using all my cooking time, creating recipes for a Recipe Redux Sponsored Challenge.I have to be honest about the fact I knew nothing about coconut water, as I am sure more than 75% of the American people would agree with me.
Coconut water is the liquid inside green coconuts. When The Nudge was in Indonesia, he was served coconut water with lunch. They drink coconut water the way we guzzle bottled water.
Nowadays we have flavored sports drinks but Vita Coco pure coconut water is the natural way to hydrate on a hot day or after a workout.
Mostly tauted for its high potassium and key electrolytes, it is also a huge source of magnesium.
The good people at Vita Coco are sponsoring a recipe contest to show consumers that pure coconut water is also an excellent ingredient to use in everyday meals. With only 45 calories per 8 oz serving, which is a good thing, the other exciting thing I found out about this liquid, is how it is beneficial for diabetics and people with heart conditions (like my Dad).Magnesium plays an important role in carbohydrate metabolism. It may influence the release and activity of insulin, the hormone that helps control blood glucose levels. Low blood levels of magnesium are frequently seen in individuals with type 2 diabetes. For more in depth information on the benefits of magnesium in your diet, this site goes into everything you would ever need to know and more.
I know that Vita Coco shelf stable containers will be a regular in my pantry and you should consider doing the same.While my smoothie was a good start, I think this soup is an excellent follow-up and good example of how easy it is to use coconut water in every day dishes, not just for drinking.
This noodle bowl recipe is MEGA healthy, has HUGE flavor, is EXTREMELY easy to make and not much prep work is involved. The leftovers stay fresh and it is easily transported. Kids will love the noodles, will even eat the vegetables and really, it's substitution friendly.
Nowadays you can buy pre-sliced packages of Asian vegetables and that makes it even easier.
The chicken and vegetables are poached in it, the noodles are cooked in it and the broth is made from it. You can't possibly get more from this powerhouse ingredient than in this dish.
I love finding new ingredients that will extend my life with no extra effort. A win-win for all.
This is how I did it:
Pull out a 3 quart stockpot and pour in a 16oz container of coconut water. Bring to a gentle simmer, add the ginger, shallot and lemongrass and a piece of chicken of choice.
Remove the chicken and strain out the solids. Place the dried mushrooms in the hot liquid and let it hydrate in the poaching water.
Meanwhile, remove the chicken from the bone and shred into bite-sized pieces.
Spoon out the mushrooms, and add the dried chicken broth packet, all the vegetables and the ramen noodles. Slice the mushrooms and add it to the pot.
In a separate bowl mix all the liquid ingredients and pour them into the pot. Bring the stockpot to a boil, add the chicken and simmer for 3 minutes.
You can exchange the chicken for shrimp or beef, the vegetables to ones you prefer and you have a customized Asian Noodle Bowl in under 45 minutes and in one pot. It just doesn't get any better than that.
Noodle Bowlmakes 4 lunch/2 dinner bowls
* 2 cups Vita Coco pure coconut water (unflavored)
* 1 chicken breast/leg quarter, bone-in
* 5 dried shiitake mushrooms
* 1/2 cup sliced pea pods
* 1/2 cup shredded Napa or Savoy cabbage
* 1 large carrot, julienned
* 1/4 cup julienned red pepper
* 1 tablespoon chopped cilantro
* 1 green onion, sliced
* 5 slices of fresh ginger
* 1 small shallot, sliced
* 1 stem lemongrass, cut into 2" pieces and smash with the back of a knife (no lemongrass, use one slice of lemon peel)
* 2 cloves garlic, smashed
* 1 packet HerbOx sodium-free instant broth and seasoning bouillon (chicken or beef)
* 1 (3oz) package of ramen noodle soup (discard the flavor packet)
* 1 teaspoon each soy sauce, oyster sauce and agave nectar or honey
* 1/2 teaspoon each rice wine vinegar, garlic chili sauce, sesame oil and fish sauce
* 1 tablespoon chopped basil or parsley
1. Bring coconut water, chicken, slices of ginger, shallot & lemongrass, the garlic cloves, dried mushrooms and HerbOx to a simmer, cover and poach for 20 minutes.
2. Meantime in a small bowl mix soy and oyster sauces, agave, vinegar, sesame oil, fish sauce and chili sauce to taste.
3. Remove chicken and mushrooms to a plate, strain out the poaching liquid and return to the stockpot.
4. Add the pea pods, carrots, red pepper, cabbage, cilantro, scallions and noodles and simmer for 3 minutes while you slice the mushrooms and shred the chicken.
4. Add mushrooms, chicken and basil or parsley to the noodle mixture and simmer for 2 minutes until hot.
Serve with extra chili sauce and adjust for salt & pepper.
Enjoy and good health!
“By posting this recipe I am entering a recipe contest sponsored by Vita Coco and am eligible to win
prizes associated with the contest. I was not compensated for my time.”
