Sesame Chicken Noodle Bowl Recipe

Nutrition Facts

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

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Sesame Chicken Noodle Bowl Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free 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.
Yield: 6 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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