Sesame Chicken and Noodles in Mushroom Broth

Ingredients

• 4  baby bok choy cut in half lengthwise
• 0.3 teaspoon pepper black freshly ground
• 1 pound chicken cutlets 
• 2 teaspoons fish sauce 
• 2 inch ginger fresh sliced
• 2  garlic clove crushed
• 1  lime cut into 8 wedges
• 1 cup beef broth fat-free
• 4 teaspoons soy sauce 
• 2 cups soup noodles fresh chinese-style uncooked
• 0.5 cup bell pepper red ()
• 1  serrano chiles thinly sliced
• 2 teaspoons sesame oil 
• 0.3 cup sesame seed toasted
• 4  mushroom caps 
• 1 cup water 
• 1 quart water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• slotted spoon

Directions

1. Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan.
2. Remove pan from heat.
3. Bring 1 quart of water to a boil in a large saucepan.
4. Add noodles; cook 3 minutes or until done.
5. Drain.
6. Sprinkle chicken with black pepper.
7. Place seeds in a dish. Press seeds into both sides of chicken.
8. Heat a nonstick skillet over medium-high heat.
9. Add oil; swirl to coat.
10. Add chicken; cook 3 minutes on each side or until done.
11. Remove from pan.
12. Add bok choy, cut sides down; cook 3 minutes or until browned.
13. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes.
14. Remove vegetables with a slotted spoon.
15. Thinly slice chicken.
16. 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.
17. Garnish each with two lime wedges.