Sesame Chicken And Noodles In Mushroom Broth

• 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. 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.

shiitake mushrooms, chicken broth, water, lower, fish sauce, garlic, fresh ginger, serrano chile, water, fresh chinese, chicken cutlets, freshly ground black pepper, sesame seeds, sesame oil, choy, red bell pepper, lime

Taken from www.myrecipes.com/recipe/sesame-chicken-noodles-0 (may not work)