Sesame Chicken and Noodles in Mushroom Broth

By nanarose

Christine Burns Rudalevige, Cooking Light

AUGUST 2012

Ingredients

• 4 shiitake mushrooms
• 1 cup fat-free, lower-sodium chicken broth
• 1 cup water
• 4 teaspoons lower-sodium soy sauce
• 2 teaspoons fish sauce
• 2 garlic cloves, crushed
• 1 (2-inch) piece fresh ginger, sliced
• 1 serrano chile, thinly sliced
• 1 quart water
• 2 cups uncooked fresh Chinese-style noodles
• 1 pound chicken cutlets
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted sesame seeds
• 2 teaspoons sesame oil
• 4 baby bok choy, cut in half lengthwise
• 1/2 cup (1/4-inch-thick) slices red bell pepper
• 1 lime, cut into 8 wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat.

2. Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.

3. Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.

4. Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.