Here is a recipe from the latest issue of cooking light. I have not tried a recipe like this in the past but I think this came out great for a healthier version of a noodle bowl. The broth was really flavorful and it was a nice change from the usual dinner recipes. I changed a few things to make the recipe gluten free. I will post the original recipe along with my substitutions.
This recipe results in only a small amount of broth. I might double the broth recipe next time. It's always good leftover. Enjoy!
Sesame Chicken and Noodles in Mushroom Broth
Serves 4
Ingredients:
4 shiitake mushrooms
1 cup low sodium chicken broth
1 cup water
4 tsp low-sodium soy sauce (I used gluten free soy sauce)
2 tsp fish sauce
2 garlic cloves-crushed (I left this out)
1 (2 inch) piece of fresh ginger, sliced
1 serrano or jalopeno chili-thinly sliced
1 quart water
2 cups uncooked fresh Chinese noodles (I substituted rice noodles)
1 lb thin chicken cutlets
1/4 tsp freshly ground black pepper
1/3 cup toasted sesame seeds (white or black)
2 tsp sesame oil
2 baby bok choy, cut in half lengthwise
1/2 cup thinly sliced red bell pepper
1 lime-cut into 8 wedges
1. Remove mushroom stems, Thinly slice caps; set aside. Bring stems, broth, water, soy sauce, fish sauce, garlic, ginger and chili pepper 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; and cook according to package instructions. Drain noodles and set aside.
3. Sprinkle chicken with pepper and sesame seeds. Press seeds into both sides of the chicken. Heat a non-stick skillet over medium-high heat. Coat the bottom with the sesame oil. Add chicken, cook 3 minutes on each side or until done. Remove from pan.
4. Add in bok choy, cut side down; cook 3 minutes until browned. Add reserved mushroom slices and bell pepper. Cook until softened; about 3 minutes. Strain broth mixture into pan; cover and cook 2 minutes. Remove vegetables with slotted spoon.
5. Thinly slice chicken. Place 1/2 cup noodles, 1/4 cup vegetables and 4 oz chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each and garnish with lime wedges.
I bowl has 338 calories, 9.2 grams of fat and 34 grams of protein, 4.2 gram fiber
Here is a recipe from the latest issue of cooking light. I have not tried a recipe like this in the past but I think this came out great for a healthier version of a noodle bowl. The broth was really flavorful and it was a nice change from the usual dinner recipes. I changed a few things to make the recipe gluten free. I will post the original recipe along with my substitutions.
This recipe results in only a small amount of broth. I might double the broth recipe next time. It's always good leftover. Enjoy!
Sesame Chicken and Noodles in Mushroom Broth
Serves 4
Ingredients:
4 shiitake mushrooms
1 cup low sodium chicken broth
1 cup water
4 tsp low-sodium soy sauce (I used gluten free soy sauce)
2 tsp fish sauce
2 garlic cloves-crushed (I left this out)
1 (2 inch) piece of fresh ginger, sliced
1 serrano or jalopeno chili-thinly sliced
1 quart water
2 cups uncooked fresh Chinese noodles (I substituted rice noodles)
1 lb thin chicken cutlets
1/4 tsp freshly ground black pepper
1/3 cup toasted sesame seeds (white or black)
2 tsp sesame oil
2 baby bok choy, cut in half lengthwise
1/2 cup thinly sliced red bell pepper
1 lime-cut into 8 wedges
1. Remove mushroom stems, Thinly slice caps; set aside. Bring stems, broth, water, soy sauce, fish sauce, garlic, ginger and chili pepper 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; and cook according to package instructions. Drain noodles and set aside.
3. Sprinkle chicken with pepper and sesame seeds. Press seeds into both sides of the chicken. Heat a non-stick skillet over medium-high heat. Coat the bottom with the sesame oil. Add chicken, cook 3 minutes on each side or until done. Remove from pan.
4. Add in bok choy, cut side down; cook 3 minutes until browned. Add reserved mushroom slices and bell pepper. Cook until softened; about 3 minutes. Strain broth mixture into pan; cover and cook 2 minutes. Remove vegetables with slotted spoon.
5. Thinly slice chicken. Place 1/2 cup noodles, 1/4 cup vegetables and 4 oz chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each and garnish with lime wedges.
I bowl has 338 calories, 9.2 grams of fat and 34 grams of protein, 4.2 gram fiber
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