Chicken Udon Bowls

Ingredients

• 1 (8-ounce) package sliced mushrooms
• 4 cups low sodium chicken stock
• 3 teaspoons ground ginger
• 3 garlic cloves, crushed
• 3 green onion stalks, cut into 1-inch pieces
• 6 ounces whole wheat linguine noodles or dried udon
• 1 tablespoon olive oil
• ½ cup julienned carrots
• ¼ cup diagonally cut green onions
• 1 jalapeño, thinly sliced into rings
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 tsp black pepper
• ½ tsp salt
• ¼ cup dry white wine or chicken broth
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon honey
• 2 cups thinly sliced napa cabbage