Asian Chicken Noodle Bowl
Baked Vegetable Egg Rolls
Ingredients
- 1 (16-oz) pkg thin spaghetti, broken in half
- 2 lb boneless, skinless chicken breasts, cut into strips
- 2 Tbsp sesame oil (or use vegetable oil)
- 1 (13.5-oz) bottle sesame sauce
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) can sliced water chestnuts, drained
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until lightly browned. Add sesame sauce; cook 3 minutes.
- Steam broccoli in microwave according to package directions; place in a large bowl. Add water chestnuts, chicken mixture, and pasta to bowl; toss.
Side Dish Ingredients
- 6 refrigerated vegetable egg rolls with sweet and sour sauce
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
608
|
150
|
758
|
| Fat (g) | 12 | 2 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 45 | 6 | 51 |
| Carb (g) | 78 | 27 | 105 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1211 | 490 | 1701 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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