This post is sponsored by Riviana Foods, Inc. All comments and opinions are my own.
You probably all know that a bag of No Yolks Noodles is the start to many, many amazing meals. The versatility makes the noodles fantastic in tasty sides, hearty soups, stews, skillet meals and so much more.
Now that the weather is cooling off, I find myself using those tasty noodles several times per week.
Luckily we have a cash back offer that will help us get savings on delicious No Yolks Noodles and Dumplings! Load the Ibotta offer AND look for a bonus. With the offer you’ll save up to 50¢ per redemption…plus get a 50¢ bonus when you redeem the No Yolks offer two or more times. Get up to FIVE bags at a fantastic discount.
No Yolks Noodles, $2.49
–$0.50/1 No Yolks for any variety, any size. Ibotta Deposit (redeem up to 5x)
$1.99 after cash back!
Quick and easy to prepare, No Yolks Noodles help you cook up a healthy, delicious meal in a flash. They cook up fluffy and firm every time, and stay that way in all your favorite recipes. Made from egg whites, No Yolks® have no cholesterol and are low in fat and sodium. That’s the perfect combination in my world!
Looking for a DELICIOUS way to put those noodles to use? This Zesty Lemon Sweet Potato and Noodle Soup Bowl has quickly become one of my absolute favorite meals ever! The combination of the flavors…sweet potato, salty feta and that amazing tahini sauce with all the incredible textures…the fluffy noodles, the silky soup paired with chicken, kale and chickpeas is just fantastic. If your mouth isn’t watering you better check your pulse.
I made a batch for dinner and then turned around and made another batch the next day just so I could eat it at lunchtime throughout the rest of the week. Yep, it’s that good!
I am not sure I would have thought to put all those different flavors together…but I am glad someone did! Check out the recipe below and give it a try.
- 8 oz No Yolks® Broad Egg Noodles
- 3 tbsp olive oil, divided
- 1 onion, chopped
- 3 cloves garlic, minced and divided
- 2 tbsp fresh thyme, finely chopped
- 6 cup reduced sodium chicken broth
- 4 cups sweet potatoes, chopped
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 tsp lemon zest
- ¼ cup lemon juice, divided
- 2 tbsp tahini
- ½ tsp ground cumin
- 1½ cup shredded rotisserie chicken
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup packed shredded kale (stems removed)
- ⅓ cup feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- Heat 2 tbsp oil in Dutch oven or large saucepan set over medium heat. Cook onion, 2 tsp garlic and thyme for 3 to 5 minutes or until start to soften.
- Stir in broth, sweet potatoes, ½ tsp each salt and pepper; bring to a boil. Reduce heat to medium. Cook for 15 to 20 minutes or until sweet potatoes are tender. Puree soup using hand blender or stand blender until smooth.
- Stir in 1 cup water and noodles. Cook for 10 minutes or until noodles are tender. Stir in lemon zest and 2 tbsp lemon juice.
- Meanwhile whisk together tahini paste, 2 tbsp lemon juice, 2 tbsp water and remaining olive oil until smooth. Stir in cumin and remaining each garlic, salt and pepper.
- Top soup with chicken, chickpeas, kale, crumbled feta and herbs. Drizzle with tahini sauce.