By duonyte on July 23, 2009
Photo by rpgaymer
Photo by rpgaymer
"From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken."
Serving Size: 1 (697 g)
Servings Per Recipe: 2
"This dish is amazing. A couple of adjustments were made based on what was available in my kitchen. Dried porcini mushrooms were used instead of the shitake mushrooms. The soaking liquid was used instead of the chicken broth. The mushrooms added a depth to the sauce that was amazing. The noodles were combined with the chicken mixture and allowed to soak up the sauce for a few minutes before serving. Thank you for posting and thank you for recommending in Recipe Request."
"I liked the mild flavors of this dish. The mushroom flavor really shines with the light coating of sauce. The green onions were the perfect finish. The traditional flavors of the whole dish really just reminded of Japan, which was nice."
"I loved it...but DH didn't...he really didn't care for the texture of the mushrooms...he said they were slimy...I would have to agree on that...but I really like the flavor...he kept adding soy sauce because he thought it was missing something...so that's why the 4 stars..."
"I really enjoyed this recipe. I thought my bok choy was on the large size, but it worked out fine. I didn't chop up my shitakes mushroom caps (the recipe didn't say to), which I will do (chunkily) next time. I used the heavier amount of chili oil. I used chicken breasts, since I had already used 1/2 of a pack and needed to use up the rest. I'm sure the extra moisture and richness of the thighs would probably make this better, but I loved it with the chicken breasts. I'm looking forward to the leftovers tomorrow. Thanks for posting! Made for Newest Zaar tag."