Sesame Chicken Noodle Bowls

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.

Prep Time:
40 mins
Total Time:
40 mins
10 cups


  • 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)


  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 Facts (per serving)

334 Calories
10g Fat
36g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 334
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 25g 50%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 612mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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