SESAME CHICKEN + NOODLES IN MUSHROOM BROTH
Asian noodle dishes often had complex tastes, and if you start with one or two dish, you would have most of the ingredients in your pantry ready for the next Asian dish. I often would find recipes to use the mirin, soy sauce, sesame oil, or hoisin sauce. This noodle recipe required some of those ingredients, and the broth was wonderful. The entire dish, however, didn’t come out as well as I hoped for. It didn’t give a wow factor, but the broth was great.
The recipe came from Cooking Light, August 2012. Serves 4.
Don’t omit the lime wedges at the end. It makes the dish. Also, I omitted the red bell peppers and serrano chiles, but I wished I didn’t skip the chiles. That would have elevated the dish.
- 4 shiitake mushrooms
- 1 cup fat-free, lower-sodium chicken broth
- 1 cup water
- 4 tsp lower-sodium soy sauce
- 2 tsp fish sauce
- 2 garlic cloves, crushed
- 1 (2-inch) piece fresh ginger, sliced
- 1 serrano chile, sliced
- 1 qt water
- 2 cups uncooked fresh Chinese style noodles
- 1 lb chicken cutlets
- 1/4 tsp freshly ground black pepper
- 1/3 cup toasted sesame seeds
- 2 tsp sesame oil
- 4 baby bok choy, cut in half lengthwise
- 1/2 cup sliced red bell pepper
- 1 lime, cut into 8 wedges
- 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.
- Bring 1 qt of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.
- 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.
- Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 oz chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.