Sesame Chicken and Noodles in Mushroom Broth
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 dried shiitake mushrooms
- 1 cup water, boiling
- 1 cup chicken broth
- 4 teaspoons low sodium soy sauce
- 2 teaspoons fish sauce
- 2 garlic cloves, crushed
- 2 inches fresh ginger, sliced
- 1 serrano chili, thinly sliced
- 8 ounces dried somen noodles
- 1 lb chicken cutlet
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup toasted sesame seeds
- 2 teaspoons sesame oil
- 4 baby bok choy, cut in half lengthwise
- 1 red bell pepper, sliced
- 1 lime, cut into wedges
directions
- Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid.
- In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve.
- Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside.
- Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
- Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside.
- Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes.
- Thinly slice the chicken.
- In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.
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Reviews
-
We really liked this dish, the broth has a lot of great flavours. Next time I will double or even triple the broth to make the dish more soup like. As written the recipe gives approx 1/2 cup per serving which is a bit on the low side. I used pork tenderloin instead of chicken and green and red pepper. The sesame seeds adds a nice crunch. Snow peas would be great in this dish as well.
Tweaks
-
We really liked this dish, the broth has a lot of great flavours. Next time I will double or even triple the broth to make the dish more soup like. As written the recipe gives approx 1/2 cup per serving which is a bit on the low side. I used pork tenderloin instead of chicken and green and red pepper. The sesame seeds adds a nice crunch. Snow peas would be great in this dish as well.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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