Chinese Hot Pots Gluten Free and Low Carb

Chinese Hot Pots Gluten-Free and Low-Carb

Chinese Hot Pots Gluten-Free and Low-Carb

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • Chinese
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 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
Instructions

In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.

Add the chicken and simmer for 5-7 minutes, until just cooked through.

Add the noodles. Stir, then cover and remove from heat.

Meanwhile chop all the veggies and place in serving bowls.

When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.

Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.

Mix and eat!

Personal Tags 

Tags easily organize this recipes in your Preferences

Recipe Notes 

Comments