Sesame oil and crushed red pepper add just the right amount of zing to each serving of Chicken Noodle Bowl.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
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.
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.
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.
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.
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