Portion Size: 2 cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lbs.  Dry Chinese noodles or spaghetti	May use whole grain
2 Tablespoons olive oil
2 cups cabbage of baby bok choy	Wash, remove core and shredded
1 small  onion, diced	Wash, peel and dice
½ cup carrots	Wash, peel and shredded
2 Tablespoon lite soy sauce
¼ teaspoon black pepper
1 lb. boneless skinless chicken breasts	Cut into thin strips
8 cups reduced sodium chicken broth
2 tablespoons  garlic clove, minced
1 tablespoon ground ginger
2 tablespoons fresh green onions	Wash, trim and slice thin. (including green tops)
1 teaspoon red chili paste (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat. Add chicken and cook until lightly browned. Stir in cabbage, carrots, garlic and onion. Cook until tender	Temperature check must reach 165 °F degrees
2	Stir in chicken broth, soy sauce, chili paste, pepper and ginger. Bring to boil.
3	Just before serving, add noodles and cook until tender. About 8-10 minutes Serve hot. Top with green onions.