hoisin noodle stir-fry
(1 rating)
Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
10 Min
method
Stir-Fry
Ingredients For hoisin noodle stir-fry
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4skinless, boneless chicken breasts, thinly sliced
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1 lbfresh thick egg noodles (i lie yaki soba)
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2 Tbspoil
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2onions, sliced lengthwise
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2 clovegarlic, crushed
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4 bunchbok choy (about 4 pounds), washed
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1red bell pepper, thinly sliced
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1green bell pepper, thinly sliced
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1yellow bell pepper, thinly sliced
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1 Tbspcornstarch
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2 Tbspcold water
- MARINADE:
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1/3 choisin sauce
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2 clovegarlic, crushed
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2 Tbspdry sherry
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1 Tbsphoney
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2 Tbspsoy sauce
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1/4 tspchinese five spice powder
How To Make hoisin noodle stir-fry
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1Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade.
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2Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
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3Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates.
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4Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
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5This recipe can be prepared a day ahead. If using dried noodles, boil them first until tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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