Sesame Pho Noodle with Chicken
Our nutritionist grew up in a Vietnamese traditional household; she often eats this dish with beef; however, as she got older, being a nutritionist, she tries to find a healthy alternative to implement her traditional Vietnamese dish. This Sesames Pho noodles with lean chicken and tons of veggies are a perfect dish for lunch or dinner.
Boil the water while prepping the pho noodle in a large bowl; once boiled, soak it for about 1 minute (cook it slightly) and drained it.
In a large saucepan, combine sesame oil, scallions, garlic, ginger, and cane sugar. Heat over low heat, sometimes stirring, until the mixture begins to sizzle—15 seconds in the oven. Remove the pan from the fire and add the soy sauce and tomato paste. Add the chicken to cook it.
Once the chicken is cooked, combine the bell peppers to cook about 1 minutes.
Then combine the dry noodle to blend it until cooked and soften.
Lastly, serve it with a sprinkle of sesame seeds and cucumbers.
Make Ahead Tip:
Refrigerate the sauce and noodle mixture separately for up to 1 day before combining them right before eating.
1 Whole bag Pho noodle (medium thick)
3 tbsp toasted (dark) sesame oil
2 scallions (chopped)
1 tbsp garlic (minced)
2 tbsp fresh ginger (minced)
1 tbsp raw cane sugar
2 tbsp soy sauce (low in sodium)
2 tbsp Tomaote paste
8 ounces cooked boneless, skinless chicken breast (shredded)
1 Bell peppers (sliced)
3 tbsp sesame seeds
1 Cucumbers (sliced)