Rating: 3 stars
5 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Sesame oil and crushed red pepper add just the right amount of zing to each serving of Chicken Noodle Bowl.

David Bonom
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
40 mins
total:
56 mins
Yield:
Serves 4 (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

262 calories; fat 6.7g; saturated fat 1g; mono fat 2.9g; poly fat 2g; protein 17.7g; carbohydrates 33.9g; fiber 3.4g; cholesterol 33mg; iron 2.8mg; sodium 484mg; calcium 71mg.
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