Hoisin Noodle Stir-Fry
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Marinade
- 1⁄3 cup hoisin sauce
- 2 garlic cloves, crushed
- 2 tablespoons dry sherry
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1⁄4 teaspoon Chinese five spice powder
-
Chicken
- 4 boneless skinless chicken breasts, thinly sliced
- 1 lb egg noodles, fresh (I use yaki soba)
- 2 tablespoons vegetable oil
- 2 onions, sliced lengthwise
- 2 garlic cloves, crushed
- 4 bunches bok choy (4 lbs)
- 1 red bell pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
directions
- 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.
- Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
- 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.
- 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.
- This recipe can be prepared a day ahead.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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