SESAME CHICKEN NOODLE BOWL

Sesame Chicken Noodle Bowl image

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.

Provided by CookingWithShelia

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

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

Steps:

Season chicken with five-spice powder.
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.
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.
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.
Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
Stir sauce into wok and cook for 3 minutes. Serve.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 76.1 g, Cholesterol 108.1 mg, Fat 17.4 g, Fiber 4.5 g, Protein 30.8 g, SaturatedFat 2.8 g, Sodium 720.6 mg, Sugar 18.4 g