hoisin noodle stir-fry

Name: Hoisin Noodle Stir-fry
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 4 - skinless, boneless chicken breasts, thinly sliced; 1 pound(s) fresh thick egg noodles (i lie yaki soba); 2 tablespoon(s) oil; 2 - onions, sliced lengthwise; 2 clove(s) garlic, crushed; 4 bunch(es) bok choy (about 4 pounds), washed; 1 - red bell pepper, thinly sliced; 1 - green bell pepper, thinly sliced; 1 - yellow bell pepper, thinly sliced; 1 tablespoon(s) cornstarch; 2 tablespoon(s) cold water; ## MARINADE:; 1/3 cup(s) hoisin sauce; 2 clove(s) garlic, crushed; 2 tablespoon(s) dry sherry; 1 tablespoon(s) honey; 2 tablespoon(s) soy sauce; 1/4 teaspoon(s) chinese five spice powder

(1 RATING)

13 Pinches 2 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 4, 2016

Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com

Rate

prep time 20 Min

cook time 10 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

4 - skinless, boneless chicken breasts, thinly sliced
1 pound fresh thick egg noodles (i lie yaki soba)
2 tablespoons oil
2 - onions, sliced lengthwise
2 cloves garlic, crushed
4 bunches bok choy (about 4 pounds), washed
1 - red bell pepper, thinly sliced
1 - green bell pepper, thinly sliced
1 - yellow bell pepper, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water
MARINADE:
1/3 cup hoisin sauce
2 cloves garlic, crushed
2 tablespoons dry sherry
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon chinese five spice powder

How To Make hoisin noodle stir-fry

Step 1

Combine 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.

Step 2

Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
Step 3

Heat 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.
Step 4

Blend 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.
Step 5

This recipe can be prepared a day ahead. If using dried noodles, boil them first until tender.
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