Chicken Noodle Bowl

Ingredients

• 2 teaspoons canola oil divided
• 3.3 cups chicken stock see unsalted
• 0.3 teaspoon pepper red crushed
• 2 teaspoons sesame oil dark
• 2 tablespoons ginger fresh divided minced peeled
• 2 tablespoons garlic divided minced
• 6  green onions 
• 0.5 teaspoon kosher salt 
• 4 ounces pasta uncooked
• 1 tablespoon lower-sodium soy sauce 
• 1.3 cups mushrooms sliced
• 1 cup onion chopped
• 2  chicken thighs boneless skinless
• 1 teaspoon sugar 
• 4 ounces sugar snap peas 
• 1.8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• sieve

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
2. Heat a large saucepan over medium heat.
3. Add 1 teaspoon canola oil; swirl to coat.
4. Add chicken; cook 4 minutes on each side or until done.
5. Let stand 5 minutes. Shred.
6. Return pan to medium-high heat.
7. Add 1 teaspoon canola oil; swirl to coat.
8. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes.
9. Add stock and 1 3/4 cups water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes.
10. Pour stock mixture through a sieve over a bowl; discard solids. Return stock mixture to pan; keep warm.
11. Heat a large skillet over medium-high heat.
12. Add sesame oil; swirl to coat.
13. Add mushrooms; cook 6 minutes.
14. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly.
15. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.
16. Stir in sugar snap peas; cook 1 minute.
17. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mixture over pasta.