Sesame Chicken Noodle Bowl

A super quick weekday meal with rich Asian flavors.  You can use just about any vegetables in this - bamboo shoots, water chestnuts, broccoli, snow pea pods, baby corns etc.  I kept it simple here with red bell peppers.  This version served the hubby and I with some chicken left over.  I would double everything but the chicken if you are making it for 4 people.  I adapted this from Cooking Light's August 2012 edition.

1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms  (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish

Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan.  Remove the caps from the mushrooms, thinly slice and set aside.  Cut the root end off the stems, then add them to the broth.  Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.

Sprinkle the chicken with salt and pepper on both sides.  Press the sesame seeds into the chicken.  Add the olive oil to a non-stick skillet over medium high heat.  Cook the chicken, in two batches, until just done.  The seeds will become toasted and browned.  Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan.  Cook until barely softened.  Pour the broth through a strainer over the veggies and bring to a simmer.  Add the Udon noodles and heat through, 1- 2 minutes.

Arrange the chicken to the side of each bowl.  Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken.  Garnish with green onions if desired.

Red Coconut Curry Sauce with Vegetables

This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.

1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using

Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias.  Dice the onion.  In a large skillet, heat the 2 swirls of olive oil.  Add the cut veggies and saute until crisp-tender.  Add the curry paste and stir to coat the veggies.  Cook for 1-2 minutes until very fragrant.  Add the water chestnuts and coconut milk.  If using two packages of udon noodles, add half a can of water to the pan.  Cook until hot, bubbly and thickened.  Stir in the udon noodles and stir gently to separate.  Check the seasoning and add either salt, soy sauce or fish sauce. I  prefer the fish sauce - not only does it add a little saltiness, but layers of flavor.  At the last minute, stir in the chopped cilantro and serve immediately.

If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles.  Add a little extra water, reduce heat and cover.  Simmer until heated through.  Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste.  Place into bowls and sprinkle the cilantro on top.