Sesame Chicken Edamame Bowl Food

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

Categories Noodle Bowl Recipes

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

SESAME, EDAMAME & CHICKEN NOODLE SALAD

Sesame, edamame & chicken noodle salad image

Pack a picnic for the family with this healthy wholewheat noodle lunch with chicken, edamame, broccoli and sesame seeds. Make it in just 20 minutes

Provided by Cassie Best

Categories Pasta

Time 20m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 10

Ingredients

2 chicken legs, cooked
1½ tbsp sesame seeds
4 wholewheat noodle nests
160g frozen edamame beans
160g long-stemmed broccoli , cut into small florets
1 tbsp tahini
2 tbsp sesame oil
2 tsp honey
1½ tbsp low-sodium soy sauce
1 tbsp rice wine vinegar

Steps:

Boil the kettle. Remove the chicken skin, then shred the meat and discard the bones. Set aside. In a large pan, toast the sesame seeds for 1 min until golden, then tip into a large bowl (big enough to hold the noodles).
Fill the pan with water from the kettle and bring back to the boil. Add the noodles and cook following pack instructions. Tip in the beans and broccoli for the last 2 mins.
Meanwhile, mix the tahini, sesame oil, honey, soy sauce and vinegar into the sesame seeds. Drain the noodles, reserving a cup of the cooking water, and run under cold water to cool. Drain again and toss through the sauce along with the chicken. Add a splash of the cooking water to make the sauce thin enough to coat the noodles (it will thicken as it cools). Transfer to containers and chill until ready to eat, if not eating straight away.

Nutrition Facts : Calories 598 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.5 milligram of sodium