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 quart 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 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.
This was really good, comforting and satisfying. I used more mushrooms and I used spinach instead of bok choy. I felt like it could have used a little more flavor, but overall a good dish. I'll be making it again!
This dish was delicious and had such a beautiful presentation. I added extra shiitake mushrooms and snap peas, and when I make it next time I will double the broth and add a lot more veggies. This would be good with broccoli, carrots, tofu, etc. I did buy the fresh chinese-style noodles in my store's produce dept., but I would sub udon or ramen noodles next time.
Made this for dinner, and the bf gave it a solid 5 stars (I do too!). Definitely one of the best asian-esque dishes I've ever made. We might have gotten an extra punchy serrano, but this dish was anything but bland. The only change I would make is more veggies next time; I felt like the dish lacked a heartiness that would have come from some added snap peas or broccoli. I subbed veggie broth for chicken, and formed chicken cutlets by using 1 chicken breast, cutting it in 1/2 length-wise, and pounding out the two halves.
Jarred minced ginger made that step easy, and we subbed angel hair pasta for the ambiguous "Chinese-style noodles." I imagine ramen would work just as well. Easily vegetarian by replacing the tofu for chicken and using veg. broth. Really enjoyed, and will be making again! :)
I left out the pepper so my 3 yr old son could eat it & he loved it. I also enjoyed it, thought the broth had a good depth of flavor. You could certainly add other vegetables, tofu, siracha, etc. I did let the broth sit awhile with the aromatics as I made it earlier in the day & put everything together last minute.
I thought this was just ok. I admit, I forgot the limes at the end. But if I decided to make this again, I'd add some sliced green onions and some chopped basil or cilantro over the top. It just needed something. Kind of bland.