3 ounces bean-thread noodles dried (saifun or cellophane noodles; see Notes)
4 ounces button mushrooms sliced
0.5 cup cream sherry (see Notes)
3 slices ginger fresh peeled thin
3 green onions cut into 1-in. lengths (green and white parts)
5 cups chicken broth reduced-sodium
1 small bell pepper red stemmed seeded cut into thin slices
4 ounces snow peas
0.3 cup soya sauce
4 servings sriracha (see Notes)
1 tablespoon sugar
8 ounces spicy tofu firm drained cut into 1-in. cubes
12 ounces boned trimmed of fat cut into 1-in. chunks
Equipment
bowl
frying pan
pot
Directions
In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
Drain and cut into 6- to 10-in. lengths.
In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 in. high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. Reduce heat and simmer, covered, 5 minutes.
Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side.
