Japanese-style One Pot Supper

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 ounces dried bean thread noodles (saifun or cellophane noodles,)
• 5 cups reduced-sodium chicken broth
• 1/2 cup mirin or 1/2 cup cream sherry
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 3 -5 slices peeled fresh ginger (thin slices)
• 12 ounces chicken thigh fillets or 12 ounces chicken breast fillets, cut into 1-inch dice
• 1 small red bell pepper, seeded, stemmed, and cut into thin slices
• 4 ounces sugar snap peas or 4 ounces snow peas
• 4 ounces button mushrooms, sliced
• 8 ounces firm tofu, drained and cut into 1-in . cubes
• 3 green onions, cut into 1-in . lengths (green and parts)
• sriracha hot chili sauce

Recipe

• 1 in a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
• 2 drain and cut into 6- to 10-in. lengths.
• 3 in a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
• 4 reduce heat and simmer, covered, 5 minutes.
• 5 arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
• 6 cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
• 7 set pot on the table so people can serve themselves, with sriracha on the side.