- 6
Ingredients
- 1/2 lb angel hair pasta
- 3 Tbsp hoisin sauce
- 1/4 c chicken broth
- 2 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp cornstarch
- 2 Tbsp vegetable oil
- 1 Tbsp finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 4 - 5 shitake mushroom caps, thinly sliced
- 1/2 c thinly sliced carrots
- 1 c broccoli florets
- 1 c sugar snap pea pods, halved
- 1 (15 oz) can Chinese baby corn, drained and cut in thirds
- 1 - 1-1/4 lbs skinless, boneless chicken breast, cut into bite-size strips
Preparation
Step 1
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 Tbsp 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 corn. Stir-fry the vegetables for 2 more minutes, then transfer to a plate.
Heat the remaining Tbsp of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. 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.
From Family Fun Magazine, February 2007