Prep and Cook Time: about 20 minutes. Notes: Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.
3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
5 cups reduced-sodium chicken broth
1/2 cup mirin (see Notes) or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 to 5 thin slices peeled fresh ginger
12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in. cubes
3 green onions (green and white parts), cut into 1-in. lengths
Sriracha (see Notes)
How to Make It
In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes. Drain and cut into 6- to 10-in. lengths.
In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 in. high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. Reduce heat and simmer, covered, 5 minutes.
Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side.
I love this dish, I have been looking for this for quite some time! I added shrimp, thinly sliced chicken, pork, And beef, yes all of these, the bean thread noodles, diakon radish that is about the thickness of the noodles, snow peas, tofu, green onions, napa, spinach, it is a party on the plate, the only thing I did different was doubled the sauce, as we like it with more and served with a side of Jasmine rice and Kimchi...yes I know this is a japanese dish...I love kimchi!!! I highly recomment this dish!
OK firstly, Mirin is like syrup. It almost ruined the whole meal, I had to take out half the broth and add more and it was still sweet then! GROSS! I added garlic, used beef broth and thinly sliced beef and it will be a hit next time I'm sure. I combined a variation of this recipe with this one from EATINGWELL.COM called "Spicy tofu hotpot" and it was great after the fixing. If you don't like sweet soup's leave out the mirin.
A great recipe that I would definitely make again. The only change I would make is that to me it was a bit too sweet so I plan to try to eliminate the sugar and rely on the mirin to supply the sweetness. One other reviewer suggested thinly sliced beef instead of the chicken. This is a great idea, but I when I try that I would subustitute beef broth instead of chicken broth.
Very tasty recipe. Just right for a cold night. Very healthy, and filling. I used Nappa instead of the snap peas, and somen noodles instead of the saifun. I personally do not care for the texture of the saifun. All the veggies, and chicken really added to make a flavorful broth. If I were to change anything it would be to use lo sodium soy sauce. Satisfied my picky teen son.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!