Chinese Noodles With Chicken, Bok Choy & Hoisin Sauce
In this flavorful recipe, tender Chinese noodles are tossed with a savory hoisin-based sauce and a colorful mix of chicken, baby bok choy, and baby corn. The dish comes together quickly in a hot skillet, resulting in a satisfying and delicious meal that combines a fusion of Asian-inspired flavors.
— Constant Cookbook
Ingredients
- 1/4 cup hoisin sauce
- 1 tbsp + 1 tsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp rice wine
- 1/2 tsp sesame oil
- 1/4 tsp chili garlic sauce
- 16 oz. fresh Chinese noodles
- 3 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3/4 lb. baby bok choy, chopped
- 10 baby corn spears, cut into 1-inch pieces
Instructions
- The Sauce:
- In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce.
- The Noodles:
- Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
- Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
- Rinse the bok choy in a colander and drain, but don't dry off the excess water.
- Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
- Add the cooked chicken and noodles to the skillet and pour in the sauce.
- Toss until the noodles are warm and coated with the sauce. Serve.
Cook Time
15M
Prep Time
PT15M
Yield
About 7 1/2 cups
Nutrition
- Serving Size: 2 Cups
- Calories: 327 kcal
- Carbohydrate Content: 56 g
- Protein Content: 15 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 21 mg
- Sodium Content: 625 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
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