This simple Asian noodle bowl would be great with any combination of veggies you have on hand, but make sure to use a skillet that seems a little too big, as it will fill up quickly. This dish gets extra flavor from the addition of sesame oil, which has been used for thousands of years to prevent diabetes, lower cholesterol and promote heart health. This meal is also a great way to transition to eating a plant-based diet, which can help you create the ideal environment in your body for good health. Additionally, it is based on foods that provide energy and can help combat other issues that may lead to anxiety and depression and help ward off conditions including exhaustion, body aches, and excess weight.
- 8 oz soba noodles or whole-wheat spaghetti
- 2 teaspoons canola oil
- 1 bunch scallions (white and green parts) sliced (1/4 cup reserved for garnish)
- 1 tablespoon minced peeled fresh ginger
- 1 pound skinless boneless chicken breast, thinly sliced
- 15 oz can baby corn, drained
- 1/2 pound broccoli florets (about three cups)
- 1/2 pound fresh shitake mushrooms, stemmed and sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/3 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- Bring a large pot of water to a boil.
- Add the noodles or pasta and cook according to the directions on the package.
- Heat the canola oil in a wok or a very large skillet over medium heat.
- Add the scallions and ginger and cook, stirring until fragrant but not browned, about 30 seconds.
- Add the chicken and cook through 4-5 minutes.
- Add the baby corn, broccoli, mushrooms, pepper slices, broth, and soy sauce and cook, stirring occasionally, until the broccoli is bright green and crisp-tender and the peppers are crisp-tender, 5-6 minutes.
- Add the noodles and sesame oil and toss to combine.
- Divide among 4 bowls and garnish with the reserved 1/4-cup of scallions.