Noodles with chicken and shiitake

2 servings

25 minutes

Noodles with chicken and shiitake is a true embodiment of Japanese culinary sophistication. This recipe combines the soft texture of rice noodles, tender chicken meat, and aromatic shiitake mushrooms carefully prepared to reveal their deep flavor. The addition of mini-vegetables—carrots, corn, and bok choy—adds brightness and crunchy freshness to the dish. A rich broth infused with soy sauce and spices plays a special role in binding all the ingredients together, creating a harmonious and warming taste. This dish is a classic representative of Japanese cuisine, perfect for a cozy family dinner or a warming meal on a cool day.

Energy value per serving

• Calories: 258
• Proteins: 11g
• Fats: 11.9g
• Carbohydrates: 26.6g

Ingredients

• Rice noodles: 40 g
• Shiitake mushrooms: 60 g
• Chicken breast: 20 g
• Mini carrots: 4 pc
• Mini corn: 4 pc
• Mini Pak Choi Salad: 3 pc
• Mung pea sprouts: 10 g
• Bouillon: 0.5 l
• Refined oil: 1 tbsp
• Dark soy sauce: 3 ml
• Seasoning ""Vedan"": 4 g
• Sugar: 2 g
• Salt: to taste

Cooking steps

1. Soak fresh shiitake for a day in warm water, then cut off the caps and boil them for four hours in slightly salted water with a gram of 'Vedan' seasoning.

   Required ingredients:

   • Shiitake mushrooms: 60 g
   • Seasoning ""Vedan"": 4 g
   • Salt:  to taste

2. Boil the noodles in boiling water for five minutes, drain in a colander, and set aside. Shred the chicken breast into fibers.

   Required ingredients:

   • Rice noodles: 40 g
   • Chicken breast: 20 g

3. Cut the carrot and corn into quarters, halve the pak choi heads, and slice each mushroom cap into two round pieces.

   Required ingredients:

   • Mini carrots: 4 pieces
   • Mini corn: 4 pieces
   • Mini Pak Choi Salad: 3 pieces
   • Shiitake mushrooms: 60 g

4. Put the chicken-pork broth in a pot on the fire. Just before boiling, add sunflower oil, put the noodles in for a minute, then remove them with a slotted spoon and place them in deep plates.

   Required ingredients:

   • Bouillon: 0.5 l
   • Refined oil: 1 tablespoon
   • Rice noodles: 40 g

5. Add salt, sugar, and the remaining 'Vedan' to the broth, then pour in the soy sauce. Hold the halved pak choi, mung bean sprouts, sliced mushrooms, corn, and carrot in this mixture for a minute, then add to the noodles.

   Required ingredients:

   • Bouillon: 0.5 l
   • Seasoning ""Vedan"": 4 g
   • Sugar: 2 g
   • Dark soy sauce: 3 ml
   • Mini Pak Choi Salad: 3 pieces
   • Mung pea sprouts: 10 g
   • Shiitake mushrooms: 60 g
   • Mini corn: 4 pieces
   • Mini carrots: 4 pieces

6. Add chicken meat to the plates, pour broth over it, and serve immediately.

   Required ingredients:

   • Chicken breast: 20 g
   • Bouillon: 0.5 l