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.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Cook rice noodles according to package directions; drain and set aside.

  • 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.

  • 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.

  • Add chicken stock to the mushroom mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in orange juice and soy sauce.

  • 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

2 1/2 cups
334 calories; protein 25g; carbohydrates 36g; dietary fiber 4g; sugars 5g; fat 10g; saturated fat 2g; cholesterol 54mg; sodium 612mg.

3 lean protein, 3 vegetable, 1 1/2 starch