Sesame Chicken Noodle Bowl

This dish is quick and easy to make. It has lots of veggies, noodles, and chicken. All tossed in a sauce made from brown sugar, soy sauce, and ginger.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 580 Calories

Ingredients

• ¼ cup brown sugar
• 1 carrot, shredded
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon toasted sesame seeds
• 2 (6 ounce) skinless, boneless chicken breast halves
• ½ cup snow peas
• ½ red bell pepper, thinly sliced
• 1 tablespoon chile paste
• ¼ cup low-sodium soy sauce
• 2 tablespoons grapeseed oil
• 1 tablespoon Chinese five-spice powder
• 4 medium (blank)s mushrooms, sliced
• 1 (10 ounce) package Chinese egg noodles
• ¼ cup thinly sliced red cabbage
• ½ medium poblano pepper, sliced
• 3 stalks green onions, white parts only, chopped
• ½ tablespoon Sriracha sauce

Recipe Instructions

Step 1

Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Step 2

Season chicken with five-spice powder.

Step 3

Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.

Step 4

Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.

Step 5

Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.

Step 6

Stir sauce into wok and cook for 3 minutes. Serve.