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.
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.
- Shiitake mushrooms: 60 g
- MSG-based savoury seasoning: 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.
- 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.
- Baby carrots: 4 pieces
- Baby corn: 4 pieces
- Baby pak choi: 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.
- Broth (stock): 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.
- Broth (stock): 0.5 l
- MSG-based savoury seasoning: 4 g
- Sugar: 2 g
- Dark soy sauce: 3 ml
- Baby pak choi: 3 pieces
- Mung bean sprouts: 10 g
- Shiitake mushrooms: 60 g
- Baby corn: 4 pieces
- Baby carrots: 4 pieces
6
Add chicken meat to the plates, pour broth over it, and serve immediately.
- Chicken breast: 20 g
- Broth (stock): 0.5 l
