Sesame Chicken and Noodles in Mushroom Broth

Photo: Johnny Autry; Styling: Cindy Barr
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 9.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.6g
  • Protein: 34g
  • Carbohydrate: 29.5g
  • Fiber: 4.2g
  • Cholesterol: 71mg
  • Iron: 3.6mg
  • Sodium: 795mg
  • Calcium: 65mg


  • 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


  1. 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. 2. Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.
  3. 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. 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.
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