Sesame Chicken Noodle Bowls

Sesame Chicken Noodle Bowls

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From: Diabetic Living Magazine

Whether you have celiac disease or are just watching your gluten intake, you'll love this easy Asian-inspired bowl recipe. Chunks of sesame chicken, crisp-tender vegetables, and rice noodles are combined in broth with an orange and soy flavor that's simply out of this world.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces thin rice noodles or rice sticks
  • 1 tablespoon sesame oil (not toasted) or vegetable oil
  • 12 ounces skinless, boneless chicken breast, cut into bite-size strips
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1 cup purchased julienned carrots
  • 1 cup fresh snow pea pods
  • 6 ounces fresh shiitake mushrooms, stemmed and sliced
  • ½ cup sliced radishes
  • 1 fresh serrano chile pepper, stemmed, seeded, and thinly sliced (see Tip)
  • 2 cups gluten-free unsalted chicken stock, such as Kitchen Basics brand
  • ¼ cup orange juice
  • 2 tablespoons gluten-free reduced-sodium soy sauce, such as San-J brand
  • 2 cups shredded napa cabbage
  • ½ cup chopped fresh cilantro leaves
  • 1 tablespoon sesame seeds, toasted (optional)

Preparation

  • Prep

  • Ready In

  1. Cook rice noodles according to package directions; drain and set aside.
  2. Meanwhile, heat the 1 tablespoon untoasted sesame oil in a large skillet over medium-high heat. Add chicken. Cook and stir for 4 to 5 minutes or until cooked through. Using a slotted spoon, remove the chicken from skillet; set aside.
  3. Add the 1 tablespoon toasted sesame oil to the skillet. Add ginger and garlic; cook and stir for 30 seconds. Add carrots, pea pods, mushrooms, radishes, and chile pepper; cook and stir for 2 minutes.
  4. Add chicken stock to the mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in orange juice and soy sauce.
  5. To serve, divide the reserved noodles among four soup bowls. Top with cabbage and the chicken. Ladle the hot stock mixture over the noodles. Sprinkle with cilantro and, if desired, sesame seeds.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 334 calories; 10 g fat(2 g sat); 4 g fiber; 36 g carbohydrates; 25 g protein; 54 mg cholesterol; 5 g sugars; 612 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 vegetable, 1½ starch

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