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1
Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid.
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2
In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve.
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3
Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside.
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4
Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
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5
Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside.
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6
Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes.
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7
Thinly slice the chicken.
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8
In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.
