Sesame Chicken Noodle Bowl

Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4

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 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

Directions

1. Season chicken with five-spice powder.
   

2. 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.
   

3. 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.
   

4. 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.
   

5. Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
   

6. Stir sauce into wok and cook for 3 minutes. Serve.