Photo: Johnny Autry; Styling: Cindy Barr
Serves 4

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

jenggeb's Review

January 04, 2014
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!

cherylou's Review

September 20, 2012
Wow this was absolutely delicious. I really liked it and it looked really nice in the bowls too which is a plus : )

MHnNJ1's Review

August 28, 2012

lizardstew's Review

August 26, 2012
This was excellent. I enjoyed every single bite!

saracat's Review

August 23, 2012
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.

laebrown's Review

August 05, 2012
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! :)

CyndiLouWho's Review

July 31, 2012
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.

daneanp's Review

July 25, 2012
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.

silkensunrise's Review

July 23, 2012