Japanese-Style One-Pot Supper Recipe – Sunset Magazine

Name: Japanese-Style One-Pot Supper Recipe – Sunset Magazine
Ingredients: 3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes); 5 cups reduced-sodium chicken broth; 1/2 cup mirin (see Notes) or cream sherry; 1/4 cup soy sauce; 1 tablespoon sugar; 3 to 5 thin slices peeled fresh ginger; 12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks; 1 small red bell pepper, seeded, stemmed, and cut into thin slices; 4 ounces sugar snap or snow peas; 4 ounces button mushrooms, sliced; 8 ounces firm tofu, drained and cut into 1-in. cubes; 3 green onions (green and white parts), cut into 1-in. lengths; Sriracha (see Notes)

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Japanese-inspired one-pot supper with chicken, veggies, and noodles in a savory broth. Quick and easy!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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Ingredients

3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
5 cups reduced-sodium chicken broth
1/2 cup mirin (see Notes) or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 to 5 thin slices peeled fresh ginger
12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in. cubes
3 green onions (green and white parts), cut into 1-in. lengths
Sriracha (see Notes)