Serve Up This Sesame Chicken Noodle Bowl Recipe
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.
Serving size: 1 cup
Saturated Fat: 1g
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Date Last Reviewed: August 31, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
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