Fitness & Nutrition

Serve Up This Sesame Chicken Noodle Bowl Recipe

By on 09/21/2017

Nutrient-packed noodle bowls are a staple of Asian cuisine. Filled with soothing chicken broth, rice noodles and vegetables, this sesame chicken noodle bowl is a satisfying comfort food for any time of year.

  • 4 shiitake mushrooms
  • 1 cup fat-free, lower-sodium chicken broth (gluten-free if needed)
  • 1 1/2 cups water
  • 4 tsp soy sauce
  • 2 tsp fish sauce
  • 3 garlic cloves minced
  • 1 piece (2 inches) fresh ginger sliced
  • 2 serrano chili peppers thinly sliced
  • 6 oz dry rice noodles
  • 1 lb chicken cutlets
  • Black pepper to taste
  • 1/3 cup toasted sesame seeds plus additional for garnish
  • 2 tsp sesame oil
  • 3 baby bok choy cut in half lengthwise
  • 1 large red bell pepper sliced
  • 1 cup snap peas
  • 2 carrots sliced into 2-inch sticks
  • 1 lime cut into wedges
  • 2 scallions chopped

Remove mushroom stems. Thinly slice caps; set caps aside. In a saucepan, add mushroom stems, broth, water, soy sauce, fish sauce, garlic, ginger and chili peppers and bring to a boil. Remove pan from heat.

In a large saucepan, add 4 cups water and bring to a boil. Add noodles and cook for 3 minutes, or until done. Drain and set aside.

Season chicken with black pepper. Place sesame seeds in a shallow dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add sesame oil. Add chicken and cook for 3 minutes on each side, or until done. Remove from pan. Add bok choy, cut sides down, and cook for 3 minutes, or until browned. Add reserved mushroom slices, bell pepper, snap peas and carrots. Strain broth mixture through a sieve into skillet; cover and cook for 2 minutes. Remove vegetables with a slotted spoon.

Thinly slice chicken. Evenly divide noodles, vegetables and chicken into 6 shallow bowls. Spoon broth mixture over each. Garnish each with lime wedges, scallions and additional sesame seeds.

Serves 6
Serving size: 1 cup

Calories: 271
Fat: 6g
Saturated Fat: 1g
Cholesterol: 43mg
Sodium: 549mg
Carbohydrates: 30g
Fiber: 3g
Protein: 21g

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Date Last Reviewed: August 31, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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