(about 7 ounces each) precooked/instant
udon noodles, cooked as directed on package
1Place 1 teaspoon of the peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked. Mix with sea salt. Press seasoning mixture onto both sides of chicken breasts. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Keep warm
2Place remaining 1 teaspoon peppercorns and lemon grass stalks in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string
3Heat sesame oil in large saucepan on medium heat. Add bok choy and shitake mushrooms; cook and stir 2 minutes. Add chicken stock, sake, ginger and the spice bundle; bring to boil. Reduce heat to low; simmer 5 minutes. Add snow peas and bell peppers; simmer 5 minutes longer or until tender-crisp. Remove spice bundle
4Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken among soup bowls.