Asian chicken & noodles

I had been having a major craving for something noodle-y lately so the other night we finally got to it. We made this dish with chicken, but it definitely would have been just as satisfying and filling without it, due to the delicious mushrooms that we left in big chunks.

We have an affinity for collecting condiments, so this was more of a use-up recipe for some of the asian influenced bottles in the refridgerator, and I'm sure it would be just as good without all of the ingredients, or making subsitutions for items that you have on hand.

Asian-style chicken and noodles

1 large package button mushrooms

1 small head broccoli

1 red belle pepper

1 medium onion (any color)

2 cloves garlic (minced)

2 green onions (whites and greens)

1/2 package of whole wheat noodles (we used a combination of angel hair and udon)

2 chicken breasts, cut into strips - optional

Any or all of the following:

Toasted seasame oil

Fish sauce

Hoisin sauce

Garlic chili paste

Stir fry sauce

peanut sauce

While the noodles are boiling, cook mushrooms in olive oil until they are dark brown (this takes about 5 minutes over a high flame as long as you don't salt them). Remove mushrooms and brown chicken pieces in the same pan with a little more olive oil. Remove cooked chicken and add pepper, onion, broccoli and garlic to the pan along with a few tablespoons each of the sauce(s). Cook 6-8 minutes until veggies are cooked through but still have a little bite (add chicken stock or water during cooking if the mixture becomes too dry) and mushrooms and chicken back into the mixture and heat through. Serve immediately over noodles and garnish with sliced green onions. Noodle craving kicked.