Spicy Korean Chicken Noodle Bowl
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1 Tbsp sesame oil
- 1 (7-oz) pouch Korean stir-fry simmer sauce (such as Saffron Road)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp chopped fresh cilantro
- ½ (8-oz) pkg rice noodles
- 1 (12-oz) pkg stir-fry vegetable medley
- ½ lime, cut into wedges
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Add stir-fry sauce; cover and cook 3 to 4 minutes or until bubbly and chicken is done. Sprinkle chicken with sesame seeds and cilantro.
- Meanwhile, cook rice noodles and vegetables according to package directions.
- Divide noodles among 3 bowls; arrange chicken and vegetables over noodles. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
506
|
506
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 32 | 32 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 608 | 608 |
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