Shiitake mushrooms, sold dried in the Asian section of grocery stores and occasionally found fresh in some produce departments, have a deep rich flavor unlike familiar white mushrooms.
Ingredients
1-1/2
ounces dried shiitake mushrooms
6
ounces thin dried egg noodles
3/4
pound chicken tenders
1/4
cup water
1/4
cup dry sherry
1/4
cup reduced-sodium soy sauce
2
teaspoons dark sesame oil
1/8
to 1/4 teaspoon red pepper flakes
Nonstick cooking spray
4
cups broccoli florets
1
medium onion, halved and sliced into 1/4-inch slices
4
teaspoons chopped fresh ginger
3
cloves garlic, minced
1
teaspoon olive oil
1. Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Discard stems. Slice caps into 1/2-inch-wide strips. Meanwhile, bring 2 quarts water to a boil in large saucepan. Add noodles; boil 8 minutes, or until tender. Rinse in cold water; drain and set aside.
2. Slice tenders diagonal into 1/2-inch-wide pieces. Combine water, sherry, soy sauce, sesame oil and crushed pepper in small bowl.
3. Spray large nonstick skillet with cooking spray; heat over high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove chicken; cover to keep warm. Repeat with remaining chicken.
4. Add broccoli, onion and 1/4 cup water to skillet. Cover and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes (add water, 1 or 2 tablespoons at a time, if skillet cooks dry). Remove; keep warm.
5. Remove skillet from heat; add ginger, garlic and olive oil. Return to heat; stir-fry 30 seconds or until fragrant. Add soy sauce mixture; bring to a boil. Return chicken and vegetables to skillet. Add mushrooms and noodles; cook and stir 3 to 4 minutes until heated through.
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