Chicken Noodle Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
Sesame oil and crushed red pepper add just the right amount of zing to each serving of Chicken Noodle Bowl.

Yield:

Serves 4 (serving size: about 1 2/3 cups)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 56 Minutes

Nutritional Information

Calories 262
Fat 6.7 g
Satfat 1 g
Monofat 2.9 g
Polyfat 2 g
Protein 17.7 g
Carbohydrate 33.9 g
Fiber 3.4 g
Cholesterol 33 mg
Iron 2.8 mg
Sodium 484 mg
Calcium 71 mg

Ingredients

4 ounces uncooked linguine
2 teaspoons canola oil, divided
2 skinless, boneless chicken thighs
1 cup chopped onion
2 tablespoons minced peeled fresh ginger, divided
2 tablespoons minced garlic, divided
1/4 teaspoon crushed red pepper
3 1/4 cups unsalted chicken stock
1 3/4 cups water
2 teaspoons dark sesame oil
1 1/4 cups sliced mushrooms
1 tablespoon lower-sodium soy sauce
1 teaspoon sugar
3/4 cup sugar snap peas, cut diagonally into 1-inch pieces (about 4 ounces)
6 green onions, cut diagonally into 1-inch pieces
1/2 teaspoon kosher salt

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.

2. Heat a large saucepan over medium heat. Add 1 teaspoon canola oil; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Let stand 5 minutes. Shred.

3. Return pan to medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes. Add stock and 1 3/4 cups water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes. Pour stock mixture through a sieve over a bowl; discard solids. Return stock mixture to pan; keep warm.

4. Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 minutes. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.

5. Stir in sugar snap peas; cook 1 minute. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mixture over pasta.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

May 2013