Sesame Chicken and Noodles in Mushroom Broth

Photo: Johnny Autry; Styling: Cindy Barr

Recipe from

Nutritional Information

Calories 338
Fat 9.2 g
Satfat 1.5 g
Monofat 3.2 g
Polyfat 3.6 g
Protein 34 g
Carbohydrate 29.5 g
Fiber 4.2 g
Cholesterol 71 mg
Iron 3.6 mg
Sodium 795 mg
Calcium 65 mg

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

Preparation

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.

Note:

Christine Burns Rudalevige,

August 2012