Shanghai Chicken and Noodles

Shanghai Chicken and Noodles

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  • Prep Time


  • Total Time


  • Servings



  • pounds boneless skinless chicken breasts, cut into ¼-inch slices

  • 12

    ounces uncooked fettuccine

  • 1

    bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)

  • 1

    cup sliced mushrooms (3 ounces)

  • ¼

    cup hoisin sauce


1.Cook and drain fettuccine as directed on package. 2 Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. 3 Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.


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