Sesame-Chicken Noodle Bowl
Prep Time
Serves
Cooking Mode
2 cup chopped broccoli
2 pkg cooked udon noodles or cooked rice noodles
¾ cup reduced-sodium chicken broth
2 cups rotisserie or leftover cooked chicken, cut into 2-in. (5 cm) pieces
1 ½ cups frozen edamame beans, thawed and shelled
1 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds
3 green onions, thinly sliced
2 cup chopped broccoli
2 pkg cooked udon noodles or cooked rice noodles
¾ cup reduced-sodium chicken broth
2 cups rotisserie or leftover cooked chicken, cut into 2-in. (5 cm) pieces
1 ½ cups frozen edamame beans, thawed and shelled
1 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds
3 green onions, thinly sliced
Directions
1In a medium saucepan, parboil broccoli in boiling water, covered, until just tender, approx. 5 min. Drain well and return to saucepan.
2Add cooked udon noodles or rice noodles, along with broth, chicken and edamame beans. Cook over medium heat, just until heated through, approx. 1 min., tossing gently to combine.
3Season with soy sauce and sesame oil. Divide evenly among 4 bowls; garnish with sesame seeds and green onions to serve.
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Personal Note
Personal Note
