Heart Healthy Sesame Chicken Noodle Bowl Recipe
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.
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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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