Chinese Carryout Noodles
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon canola oil
- 1teaspoon Asian sesame oil
- 4ounces whole onion or 3 ounces chopped onion (1 cup)
- 1clove garlic
- 4ounces skinless, boneless chicken breast
- 1tablespoon coarsely grated fresh or frozen ginger
- 2large stalks bok choy (or 1 rib celery)
- 8ounces fresh angel-hair pasta
- ¼cup no-salt-added chicken stock
- 2tablespoons dry sherry
- 1tablespoon reduced-sodium soy sauce
- 1½tablespoons hoisin sauce
- 2scallions
- ⅛teaspoon salt
Nutritional analysis per serving (2 servings)
530 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 28 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in a covered pot for pasta.
- Step 2
In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
- Step 3
Mince garlic, add to onion and continue cooking.
- Step 4
Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
- Step 5
Grate ginger and add.
- Step 6
Wash, trim and cut bok choy into small pieces; add to pan and stir.
- Step 7
Cook pasta according to package directions.
- Step 8
Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
- Step 9
Wash, trim and slice scallions.
- Step 10
Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.
Private Notes
Comments
I didn’t have hoisin, or it might have been better. It stuck a little around the edges. I feel like it has potential.
I added cornstarch (slurry of 1 tbsp cornstarch with 1 tbsp cold water) at the very end to thicken the sauce, which I highly recommend.
This was disappointing. Not a lot of flavor and the sauce wasn't thick enough to coat the noodles. I ended up adding a tablespoon of tahini and another tablespoon of hoisin to give it some body and flavor.
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