Lately I have been seeing pictures and articles about noodle bowls. There are so many possibilities so I wanted to try one out for myself. I love the spicy sesame flavors and the crunchy fresh veggies, but the cilantro and lime bring this dish up a notch. Other than slicing veggies, which you can do the night before, this dish only takes minutes.
10 ounces Low Mein Noodles
1 tablespoon hot chili sesame oil
6 cups low sodium chicken broth
1 tablespoon peeled and grated fresh ginger
1 lb. boneless, skinless chicken breasts, thinly sliced
2 cups shredded cabbage
4 cups sliced vegetables (I used broccoli and mushrooms, but most anything would work)
3 tablespoons soy sauce
Juice from 1 lime
2 tablespoons cilantro, chopped
Cook noodles. Toss with hot chili sesame oil and set aside.
Meanwhile, combine broth and ginger in a large pot, and bring to a boil over high heat.
Add chicken, and cook 3 minutes or until cooked through. Add vegetables and cook 3 more minutes or just until crisp-tender.
Remove pot from heat, and stir in cooked noodles, soy sauce, lime juice and cilantro.