Menu Enter a recipe name, ingredient, keyword...

Hoisin-Flavored Mushroom, Chicken And Noodle Stirfry


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 8 ounces cellophane noodles or spaghetti uncooked
  • 2 tablespoons sesame oil
  • 2 teaspoon minced garlic
  • 1 1/2 tablespoons minced fresh ginger (or 1/2 tspn ground dried ginger)
  • 1/2 teaspoon ground red pepper
  • 2 ounces shiitake mushrooms stems removed, and caps sliced - (abt 3 1/2 cups)
  • 1 pound boneless chicken breast cut 1/4" strips
  • 2 tablespoons soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup diagonally-sliced green onions (scallions)
  • Enoki mushrooms
  • Sliced radishes
  • Toasted sesame seeds


Servings 4


Step 1

If using cellophane noodles cover with cold water for 20 minutes; drain. Meanwhile, fill a large saucepot 3/4 full with salted water; bring to a boil. Add cellophane noodles; cook 1 minute. Drain and rinse under warm water; set aside in a serving bowl covered to keep warm. If using spaghetti cook in salted water according to package instructions then proceed as above.

Meanwhile, in a large saucepan over high heat, heat oil until hot. Add garlic, ginger and red pepper; cook, stirring constantly, until garlic is golden and fragrant, about 20 seconds. Add mushroom; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. Stir in chicken, soy and hoisin sauces; simmer until chicken is no longer pink, 3 to 4 minutes. Toss with reserved pasta along with green onions. Serve immediately garnished with enoki mushrooms, sliced radishes and toasted sesame seeds, if desired.

This recipe yields 4 servings.

You'll also love

Review this recipe

Mushroom Ratatouille The Mushroom Cocktail