Sesame Chicken and Noodles in Mushroom Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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