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                                                                  Ingredients
                                                                  • Yes No 4 oz sugar snap peas
                                                                  • Yes No 4 oz green tea buckwheat noodles
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 3/4 lb skinless, boneless chicken cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 8 canned water chestnuts
                                                                  • Yes No 2 scallion
                                                                  • Bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plate to cool. Add the buckwheat noodles to the saucepan and boil until al dente, about 5 minutes. Drain the noodles in a colander; rinse with cold water and drain again.
                                                                  • In a large saucepan, heat 1 tablespoon of the sesame oil. Add the chicken strips, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken is lightly browned and white throughout, about 3 minutes. Transfer to the large plate.
                                                                  • Add the remaining 1 teaspoon of sesame oil and the shiitakes to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, about 5 minutes. Add the chicken broth, soy sauce and oyster sauce and bring to a boil. Add the noodles, chicken, sugar snaps, water chestnuts and scallions and bring to a simmer over moderate heat. Season the soup with salt and pepper and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
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                                                                    rinse
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                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
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                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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