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Asian Style Chicken and Pasta

by Mary King

Here is a quick supper that provides lots of warmth for a cool evening. My boys love Chinese baby corn--they look like mini corn on the cob. I buy them canned at the local grocery store in the Asian food section. Udon noodles are made from wheat flour and sea salt--a hearty pasta, offering lots of flavor and nutrition. Tip: To add a bit of crunch to this dish, add a cup of shredded romaine lettuce to the serving bowl prior to adding the hot broth. Servings: 4 Preparation Time: 25 minutes Cooking Time: 10 minutes

Ingredients

8 ounces udon noodles
1 carrot, peeled and cut into thin diagonal slices
1 cup frozen shelled edamame (frozen shelled soybeans)
1 cup fresh snap peas, trimmed and cut in half
1 cup broccoli
1 cup cauliflower
1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen sweet corn)
Sesame oil, to taste (optional)

ASIAN BROTH
2 cups chicken broth
1/4 cup low sodium soy sauce
2 1/2 tablespoons mirin (Japanese rice wine)
1 piece (2 inches) fresh ginger, sliced in half
1 pound boneless chicken tenders, cut in half
Freshly ground black pepper

Instructions

Bring a large pot of water to boil, add the pasta, stir and bring back to a boil. Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli, cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in the snap peas and baby corn and continue to boil for one more minute or until the pasta is al dente.
Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin, and ginger in a saucepan over medium high heat. Bring to a simmer and add the chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly ground black pepper to taste. Remove and discard the ginger pieces.
Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.

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