Chinese · lunch

Chinese Hot Pots Gluten-Free and Low-Carb

Name: Chinese Hot Pots Gluten-Free and Low-Carb
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Chinese
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

“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 brought to you by Foodista. With a spoonacular score of 42%, this dish is solid. If you like this recipe, take a look at these similar recipes: Chinese Hot Pots--Gluten-Free and Low-Carb, Mexican Hot Chocolate – Low Carb and Gluten-Free, and Mexican Hot Chocolate – Low Carb and Gluten-Free.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Chicken stock6 cups
Water6 cups
Rice vinegar½ cup
Soy sauce1 cup
Sesame oil1 tbsp
Ginger5 slice
Garlic clovescracked5
Chicken thighsthinly sliced1 lb
Rice stick noodlesor rice stick noodles5 oz
Of green onionslarge1 bunch
Mung bean sprouts1 cup
Mushroomsany variety8 oz
Baby bok choy4
Chile-garlic paste8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

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.

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