Sesame Chicken And Noodles In Mushroom Broth

Adapted from cooking light, august 2012 although this has a broth component, it's not really a soup- more of a noodle bowl. if you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.

Steps

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 t.

Ingredients

dried shiitake mushrooms, water, chicken broth, low sodium soy sauce, fish sauce, garlic cloves, fresh ginger, serrano chili, somen noodles, chicken cutlet, fresh ground black pepper, toasted sesame seeds, sesame oil, baby bok choy, red bell pepper, lime