Healthy Kids Sesame Chicken Noodle Bowl Recipe

               
Enjoy a nutrient-packed noodle bowl made with silky broth, shiitake mushrooms, snap peas and sesame oil. This soothing, gluten-free recipe embraces Asian flavors that wow every time.
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Ingredients
Recipe yields 6 servings
4 shiitake mushrooms
1 cup fat-free, low sodium, chicken broth (gluten free if needed)
1 1/2 cups water
4 tsp soy sauce (gluten free if needed)
2 tsp fish sauce
3 garlic cloves, minced
1 piece (2 inches) fresh ginger, sliced
2 serrano chile 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 sugar snap peas
2 carrots, sliced into 2-inch sticks
1 lime, cut into wedges
2 scallions, chopped
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Helpful how to videos
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Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Time: 45 minutes
Servings: 6
Calories: 271
Make this for: Heart Healthy Gluten Free
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:271
total fat:6g
sat fat:1g
cholesterol:43mg
sodium:549mg
total carb:30g
fibers:3g
proteins:21g

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About This Healthy Recipe

Noodle bowls are a mix between a hearty soup and tasty ramen, and this healthy noodle bowl certainly doesn’t disappoint. This nutrient-packed and heart-healthy noodle bowl combines Asian flavors that meld together perfectly, including a decadent broth, slices of protein-rich chicken, crisp and vibrant vegetables and silky noodles. Since the noodles in this recipe are made from rice, this is a gluten-free noodle bowl that can be enjoyed by those who don’t eat gluten (as long as gluten-free broth and condiments are used). And since kids love eating anything with noodles, this is a family-friendly recipe that can get kids to eat their vegetables without any complaining. At only 271 calories per serving, this noodle bowl recipe is a filling and satisfying way to enjoy a low-calorie lunch or dinner.

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Healthy Kids Sesame Chicken Noodle Bowl Recipe

Ingredients
Recipe yields 6 servings
4 shiitake mushrooms
1 cup fat-free, low sodium, chicken broth (gluten free if needed)
1 1/2 cups water
4 tsp soy sauce (gluten free if needed)
2 tsp fish sauce
3 garlic cloves, minced
1 piece (2 inches) fresh ginger, sliced
2 serrano chile 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 sugar snap peas
2 carrots, sliced into 2-inch sticks
1 lime, cut into wedges
2 scallions, chopped
Directions
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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