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Healthy Can Be Delicious
I love a meal that’s easy to make and still tastes delicious. Something I can whip up in 30 minutes on a weeknight. A meal that tastes like I bought it at a fancy restaurant but without all of the fancy restaurant calories. This Sesame Chicken Noodle Bowl Recipe is the answer.
Eating healthy is at the forefront of my healthy lifestyle. On the other hand, I don’t like to give up some of my favorite foods entirely. I believe there is always a way to make meals healthier. This way they can be enjoyed more often.
The biggest things, when it comes to healthy eating for me, is how many vegetables can I fit into each meal. After awhile, trying to figure out ways to do this can make your meal planning a bit boring. Especially if you’re used to sticking to the usual meals or always using the same vegetables.
Years ago, I made a decision to start stepping outside of my comfort zone when it comes to healthy eating. I challenge you to do the same. Try new things, cook with ingredients you haven’t used before, play with new spices, herbs and flavors.
When you have an open mind when it comes to cooking and are willing to learn new things, you’d be surprised just how many healthy options you have. You might also be surprised by just how many new flavors you like. Healthy can be delicious and super versatile.
These days I’ve learned how to make some of my favorite things a lot healthier. We eat noodle bowls, chow mein, pizza, mac n cheese, lasagna, tacos etc on a regular basis. Each meal is just a better version than it was before. It all starts with swapping ingredients.
Tips on swapping to healthier ingredients:
-Find a way to add more veggies to each meal. Try something you haven’t before and learn how to cook it.
-Don’t skimp on flavor! Use your herbs, spices, sauces, and salt and pepper.
-Stick mostly to lean meats like chicken, ground turkey, ground chicken or seafood.
-Cut back on salt by using low-sodium soy sauce and chicken stock etc.
-Buy Organic whenever possible. A lot of the organic canned options also tend to be lower in sodium (beans etc).
-Make sure to balance with SOME fat. Whether that’s a little olive oil, butter, cheese, or just avocado. Fats add flavor and in small amounts are actually good for you and keep you fuller longer.
-Switch from FULL FAT to LOW FAT or NON FAT when it comes to dressings, yogurts and sour creams. We usually use more of them.
Just doing these simple things will have you headed in the right direction. Food should be healthy but enjoyable and still taste good. I never sacrifice flavor for less calories. The good news is, you don’t have to. You can actually have a balance of both.
Sesame Chicken Noodle Bowl
So back to this Sesame Chicken Noodle Bowl Recipe. I found a way to have all the flavor without all the guilt. I find that making noodle bowls with rice noodles leaves you with a lighter meal that is still filling. They cook really fast and there are so many meals you can make with them.
This recipe is very versatile because you can swap in any vegetables you have on hand. I try and get at least 4-5 different veggies in this meal. It’s a great way to load up on the nutrients. You can use fresh, frozen, or a combination of both. Get creative with it and find what your family likes.
Included in this recipe:
-Carrots
-Celery
-Cabbage
-Red Bell Pepper
-Onion
Some other vegetable options:
-Asparagus
-Zuchinni
-Green Beans
-Broccoli
-Bean Sprouts
-Swiss Chard
The main flavors required in this dish are garlic, ginger, sesame oil, and soy sauce. You can always use coconut aminos in place of soy sauce if needed. Ground ginger is also just as good as using real ginger, and most of us tend to have that on hand most of the time.
Protein, Protein, Protein
This recipe is so good with chicken breast, but we have also made it with ground turkey. I think it turned out just as good. You could also use ground chicken, shrimp or tofu if needed.
What I love about this Sesame Chicken Noodle Bowl is that it’s a complete meal all in one dish. These types of meals are not only great to serve to a big crowd, but a great option for any weeknight because its quick to put together. Not to mention the delicious leftovers you’ll have for the rest of the week.
Recipe Tips:
-Cook your protein first. Then use the same pan with all of that leftover flavor to start cooking your vegetables. The “fond” you will get in your noodle bowl is so good. Fond is a French cooking term that refers to the base or foundation of a sauce. It also refers to the flavor that comes from the browned bits on the bottom of the pan. This adds so much more to your dish.
-My favorite rice noodles for this dish are the Royal Blossom Chantaboon Rice Sticks. They are pictured below. You can find them at most grocery stores. They are super long so just be sure to break your handfuls in half before cooking.
-Boil your rice noodles in the last 5 minutes before your protein and vegetable mix is done cooking. Once they’re cooked, add noodles directly to your main dish. Do not drain first. Just use tongs and lift the noodles out. The starchy water that will come with them makes the dish come together.
-Stir your noodles a few times while they cook. This prevents them from sticking together. I break mine in half when I put them in the boiling water so they are more manageable. Rice noodles tend to be very long.
-Season at every step. My rule for seasoning is to add a little salt and pepper each time you add something to a dish. Whether that’s protein, vegetables, noodles, or liquid. Just remember soy sauce and chicken stock already have some salt, so taste to make sure you don’t add too much. This will ensure your meal is properly seasoned.
Sesame Chicken Noodle Bowl
I really hope you enjoy this recipe! Be sure to tag me on social media if you make it using @motivate.educate.repeat (Instagram) or use the hashtag #MotivateEducateRepeat. You can follow me on Instagram HERE.
If you’re looking for another healthier takeout option, check out my Spicy Honey Chicken Recipe HERE.
Sesame Chicken Noodle Bowl
A healthy dish with chicken, vegetables and rice noodles. Flavored with garlic, ginger and sesame. This is an easy and delicious meal for any day of the week.
Ingredients
- 2 Large Chicken Breast, cubed
- 2 Tbsp Olive Oil
- 2-3 Cups Rice Noodles, cooked (about 4oz/2 handfuls) - I use Royal Blossom Chantaboon Rice Sticks (pink writing)
- 1/2 Large Yellow Onion, sliced into 1” pieces
- 1/2 Large Red Bell Pepper, sliced into 1” pieces
- 1 Large Carrot, Peeled and sliced into half moons
- 3 Cups Green Cabbage, sliced into 1” pieces
- 2 Ribs Celery, sliced
- 1/2 Cup Low Sodium Chicken Stock
- 2 Tbsp Low Sodium Soy Sauce
- 1 Tsp Sesame Oil
- 2 Cloves Garlic, minced
- 1/2 Tsp Ground Ginger
- 1/2 Small Lemon, juiced (about 2 Tbsp)
- Kosher Salt & Pepper to taste
Instructions
-
Add olive oil to a large skillet pan on medium heat. Season cubed chicken with kosher salt and pepper and cook until golden brown. Once cooked, remove chicken and set aside.
-
Bring water to a boil in a medium saucepan.
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In the same skillet that you cooked your chicken in, add a little more olive oil. Add the onion, carrots, celery, bell pepper, garlic and a pinch of S&P. Cook 3-4 minutes on medium heat until they become slightly soft.
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Add cabbage, ground ginger, chicken stock, soy sauce, and sesame oil. Stir and cook 5-6 minutes.
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Once water is boiling in your saucepan, add rice noodles and cook 5-6 minutes. It’s best to break the rice noodles in half so they are easier to deal with. Stir a few times while cooking so they don’t clump together.
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Add browned chicken back into the skillet pan and cook 3-4 minutes. Stir everything together. There should be a little liquid in the bottom. If not, add 1/4 cup more of chicken stock.
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When rice noodles are cooked, turn off heat. Do not drain. Slowly add the rice noodles to the large skillet with the chicken and vegetables using tongs. Hold noodles up out of the water to let a little water drain off, then add to the skillet. It’s okay that some starchy water is coming with it, you want some of that to bring the dish together. Stir and taste. Add a little more soy sauce or sesame oil if needed.
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Juice 1/2 lemon onto the top of the entire dish and stir. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for up to a week. Re-heat as needed.
Looks so good! Healthy can definitely be delicious. Definitely going to try this
I love noodles and having them is a staple in the house. while I can’t eat chicken I love that this recipe has vegetables in it and yes spices and herbs are great ventures to cooking. This meal looks really comforting. Thank you for sharing.
Thank you for sharing your recipe and will add this to my noodle recipes. I will definitely make this at home. It seems easy to do. I love noodles and I love healthy.