Sesame Ginger Noodle Bowl - Lunch
Delicate rice noodles, grated carrots and chunks of bok choy are simmered in a gingery broth then topped with tender pieces of chicken for a vibrant midday meal. This Sesame Ginger Noodle Bowl brings together some tradition yet stand out tastes of oriental cuisines.
Ingredients
- 2 individual Nori Sushi Sheet
- 1 ½ pounds Chicken, Boneless Breasts
- 2 ⅔ fluid ounces Soy Sauce, Gluten Free
- ½ tablespoons Fish Sauce, Gluten Free
- 3 cups Chicken Broth/Stock
- ½ teaspoons Salt
- 1 tablespoon peel and mince Ginger, Fresh
- ½ tablespoons Sesame Oil
- 1 cup Water, Cold
- 2 tablespoons juice Lime
- ½ tablespoons Sesame Seeds
- 1 cup grate Carrot
- 2 ½ cups chop Bok Choy
- 1 cup chop Spinach, Baby
- 8 ounces Thai Rice Noodles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Coarsely chop nori sheets.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Coarsely chop nori sheets.
- Combine chicken, soy sauce and fish sauce. Marinate 2 hours in fridge.
- In a slow cooker combine broth, salt, ginger, sesame oil, water, lime juice, sesame seeds, carrots, bok choy, spinach, nori and rice noodles.
- Cook on low for 2 hours.
- After marinating chicken, grill or pan fry chicken until cooked through.
- Cut into bite sized pieces.
- Add chicken to slow cooker mixture and serve.