1 -1 1/4 lb shrimp or 1 -1 1/4 lb pork, cut into bite-size pieces
Serving Size: 1 (236) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 81 g25 %
Total Fat 9.1 g13 %
Saturated Fat 1.4 g7 %
Cholesterol 48.7 mg
Sodium 631.9 mg
Dietary Fiber 2.5 g10 %
Sugars 5 g19 %
Protein 23.4 g
Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.