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Sesame Chicken Noodle Bowl

Nutrient-packed noodle bowls are a staple of Asian cuisine. Filled with soothing chicken broth, rice noodles and anti-inflammatory vegetables such as bok choy, this Sesame Chicken Noodle Bowl is a satisfying comfort food for any time of year.


  • 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


  • 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.
Nutrition Facts

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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