Japanese style One-Pot Supper

Prep and Cook Time: 20 minutes
Servings: 4

3 oz dried bean thread noodles (also called saifun or cellophane noodles)
5 cups reduced sodium or home-made broth
1/4 cup soy sauce
1 tbsp. sugar
3 to 5 slices peeled fresh ginger
12 oz boned, skinned chicken thigh meat, trimmed and cut into 1 inch chunks
1 small red bell pepper, cut into thin slices
4 oz sugar snap peas or snow peas
4 oz button or cremini mushrooms, sliced
8 oz firm tofu, cut into 1 inch cubes
3 green onions, cut into 1 inch lengths
Sriracha, as a condiment (Sriracha is a very spicy sauce from an Asian grocer. It comes in a bottle with a rooster on it.)

1. In a small bowl, soak bean thread noodles in boiling water until soft, about 5 minutes. Drain and cut into 6- to 10-inch lengths.

2. In a 5 or 6 quart pot, bring broth, soy sauce, sugar and ginger to a boil over high heat. Reduce heat and simmer, covered, for 5 minutes.

3. Arrange noodles, chicken, bell peppers, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side as a condiment.

Recipe from "House Beautiful" Magazine