Noodles with Chicken and Shiitake
Main Dishes | Japanese cuisine
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Noodles with Chicken and Shiitake
Ingredients
- Rice Noodles - 1.4 oz
- Shimeji mushrooms - 2.1 oz
- Skin-On Chicken Breasts - 0.7 oz
- Carrot - 4 pieces
- Baby Corn - 4 pieces
- Pak choi salad - 3 pieces
- Peanut Sprouts - 0.4 oz
- Chicken Broth - ½ l
- Unrefined Sunflower Oil - 1 tablespoon
- Soy Sauce - 0 fl oz
- "Vedan Seasoning" - 0.1 oz
- Sugar - 1½ g
- Salt - to taste
Step by Step guide
Step 1
Soak fresh shiitake mushrooms in warm water for a day, then trim the caps and simmer them for four hours in lightly salted water with a gram of 'Vedan' seasoning.
Step 2
Add the noodles to boiling water for five minutes, then drain in a colander and set aside. Shred the chicken breast into strips.
Step 3
Cut the carrots and corn into quarters, halve the baby bok choy, and slice each mushroom cap into two round pieces.
Step 4
Place a wok with chicken and pork broth over heat. Just before it comes to a boil, add sunflower oil, then add the noodles for a minute. After that, use a slotted spoon to remove the noodles and divide them into deep plates.
Step 5
Season the broth with salt, add sugar and the remaining "Vedan", and pour in the soy sauce. Let the bok choy halves, mung bean sprouts, sliced mushrooms, corn, and carrots marinate in this mixture for a minute, then add them to the noodles.
Step 6
Add the chicken to the plates, pour over the broth, and serve immediately.
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