Tonight we ate at school – as usual. Paula made another dish from the most recent issue of Food Network magazine. Chinese Asian Noodle Bowl. It was easy and delicious!

First bring a large pot of water to a boil. Add 1 8-ounce package of thin Chinese noodles (or 1-2 packages of ramen noodles) and 1 package of broccoli slaw to the pot. Cook, stirring for about 2 minutes until the noodles are al dente. Drain and rinse under cold water. Add 2 teaspoons of toasted sesame oil, mix and season with salt and pepper.

Next, heat 2 tablespoons of vegetable oil to the pot. Add 6 scallions, cut into 1-inch pieces and 1 tablespoon of minced ginger. Stir for 30 seconds. Add 5-ounces of shiitake mushrooms (Note: we left these out since TJ doesn’t like mushrooms…) and cook for about 3 minutes. Add 2 cups of vegetable broth, 2 tablespoons of soy sauce and in our case, 2 cups of chopped rotisserie chicken to the pot. Cook for another 3-4 minutes.

Whisk 3 tablespoons of water and 2 teaspoons of cornstarch in a small bowl. Add to the pot and cook, stirring until thickened. Finally add the noodles and toss to coat. Serve and enjoy!