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Tender chicken meat is stir-fried with broccoli, celery, carrots, mushrooms, water chestnuts, onions, babycorn and bell peppers. Homemade teriyaki sauce is packed separately to be drizzled on during cooking. Meanwhile, boil up the noodles and dinner is ready. Stovetop – 15-18 minutes if frozen.


Preparation: Keep entree frozen until ready to use.


Cooking Instructions: Heat non-stick skillet over medium-low heat.  Add 1-2 tablespoons of cooking oil to coat bottom of skillet.  Place chicken in skillet. Immediately cover pan with lid. Let cook for 7-8 minutes, turning chicken over once. Uncover pan, increase heat to medium-high. Break up chicken pieces using wooden spatula. Stir-fry chicken for about 5 minutes or until almost cooked. Add vegetables and cook 3-5 minutes or until heated through. Add sauce mixture, stirring to combine. Simmer 2-4 minutes or until sauce coats chicken/vegetables. Meanwhile, in saucepan, bring 8 cups water to a boil.  Add noodles and boil 6-8 minutes or until tender. Drain noodles well and place in serving bowl. Pour chicken and vegetables mixture over warm noodles to serve. Sprinkle sesame seeds over noodles.


Serving Suggestion:  Eggrolls

Beijing Chicken Noodle Bowl

  • Nutritional Facts

    Serving Size:  1 1/2  cup

    Servings Per Package:    3


    Amount Per Serving

    Calories:    465

    Calories from Fat:    34

    Total Fat:    3.75g

    Saturated Fat:    0.75g

    Monounsaturated Fat:    0g

    Trans Fat:    0g

    Polyunsaturated Fat:    0g

    Protein:    42g

    Total Carbohydrates:    60g

    Fiber:    4.5g

    Cholesterol:    60mg

    Sodium:    870mg

    Sugar:    11g


    * Percent Daily Values (DV) are based on a 2,000 calorie diet.

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