Asian Chicken Noodle Soup
|Sugar snap peas/Snow peas||4 Ounce|
|Green tea buckwheat noodles||4 Ounce|
|Asian sesame oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Skinless boneless chicken cutlets||3⁄4 Pound, cut into 1/4 inch strips|
|Freshly ground pepper||To Taste|
|Shiitake mushrooms||1⁄2 Pound, stems discarded and caps thinly sliced|
|Low sodium chicken broth||6 Cup (96 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Oyster sauce||3 Tablespoon|
|Canned water chestnuts||8 , thinly sliced|
|Scallions||2 , thinly sliced|
1. Bring a medium saucepan of salted water to a boil over high heat. Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plateto cool. Add the buckwheat noodles to the saucepan and boil until the noodles are al dente, about 5 minutes. Drain the noodles in a colander; rinse them with cold water and drain again.
2. In a large saucepan, heat 1 tablespoon of the sesame oil. Add the chicken strips, season with salt and ground pepper and cook over moderately high heat, stirring occasionally, until the chicken strips are lightly browned outside and white throughout, about 3 minutes. Transfer the cooked chicken to the large plate.
3. Add the remaining 1 teaspoon of sesame oil and the sliced shiitake to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms are tender, about 5 minutes. Add the chicken broth, soy sauce and oyster sauce and bring to a boil. Add the cooked noodles, chicken and sugar snaps and the sliced water chestnuts and scallions and bring to a simmer over moderate heat. Season with salt and pepper and serve