Ingredients

Broth

• 4 Whole Shiitake Mushrooms
• 1 Cup Chicken Broth, Low Sodium
• 1 Cup Water
• 4 Teaspoons Soy Sauce, Low Sodium
• 2 Teaspoons Fish Sauce
• 2 Cloves Garlic, Crushed
• 1 Whole Piece Fresh Ginger, 2 Inches, Sliced
• 1 Whole Serrano Chile, Thinly Sliced

Vegetables

• 1/2 Cup Sliced Red Bell Pepper, Lengthwise
• 4 Whole Baby Bok Choy, Cut In Half Lengthwise

Noodles

• 2 Cups Fresh Chinese-Style Noodles

Chicken

• 1 Pound Chicken Cutlets
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/3 Cup Toasted Sesame Seeds
• 2 Teaspoons Sesame Oil

Directions

1. Remove mushroom stems. Thinly slice caps; set caps aside. Add all other Broth ingredients to a saucepan and bring to a boil. Remove pan from heat.
2. In a separate saucepan, add noodles and cook until done. Drain.
3. Sprinkle chicken with black pepper. Press sesame 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 sieve into pan; cover and cook 2 minutes. Remove vegetables with slotted spoon.
4. Thinly slice chicken. Place a serving of noodles, a serving of vegetables, and a serving of chicken into shallow bowls. Spoon broth mixture into bowl. Garnish each with two lime wedges.