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Sesame Chicken Noodle Bowl

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Looking for a healthy alternative to takeout? This colorful, fresh sesame chicken noodle bowl checks all the boxes with stir-fried and raw veggies, slices of tender chicken and slurpable noodles. An umami-rich broth, made with Bell & Evans Organic Chicken Broth, orange juice and soy sauce, boasts a rich, complex flavor that ties the whole dish together.


  • 2 Bell & Evans Boneless, Skinless Chicken Breasts
  • 3 cups Bell & Evans Organic Chicken Broth
  • 4 oz Thin rice noodles
  • 2 tsp Sesame oil
  • 2 cloves Garlic, finely grated
  • 1 (1/2-inch) knob Ginger, peeled and finely grated
  • 1 Orange, juiced
  • 1 tsp Soy sauce
  • 2 cups Snap peas, strings removed
  • 2 cups Shiitake mushrooms, cleaned, stemmed and sliced
  • 1 medium Carrot, cut into matchsticks
  • 1 cup Shredded Napa cabbage
  • 1/4 cup Fresh cilantro leaves
  • 2 tsp Black sesame seeds
  • 1 Lime, cut into wedges


  1. Cook rice noodles according to package directions. Drain and set aside.
  2. Heat oil in large saucepan over medium-high heat. Add garlic and ginger, and cook, stirring occasionally, until fragrant, about 30 seconds. Add broth, orange juice and soy sauce, and bring to a simmer.
  3. Add chicken breasts to broth mixture and cook, covered, until internal temperature reaches 165°F, about 8-10 minutes. Transfer chicken breasts to a plate and allow to rest for 5 minutes before slicing. Add snap peas, mushrooms and carrots to broth mixture. Cook until vegetables are crisp-tender, about 2 minutes.
  4. Divided noodles between 4 bowls. Top with sliced chicken breasts and cabbage. Ladle broth mixture over noodles. Garnish with cilantro and sesame seeds. Serve with lime wedges and enjoy.

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