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Chicken Noodle Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 40 mins
Total time 56 mins
Yield Serves 4 (serving size: about 1 2/3 cups)
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

Nutrition 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

How to Make It

  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.

Cook's Notes

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