Asian Chicken and Noodles
By tori420d
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Ingredients
- 1 Cook and drain fettuccine as directed on package.
- 2 Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
- 3 Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Details
Servings 6
Adapted from bettycrocker.com
Preparation
Step 1
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bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Cantaloupe and honeydew melon chunks pair nicely with this Shanghai stir-fry.
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Excellant recipe,I added a 2 tablespoons of peanut butter, 3 tablespoons of spicey oyster sauce and chopped elephant garlic to the hoisin sauce.That made it more authentic in flavor. I live out of Phoenix, Arizona where fresh vegies are available almost year around. The kids went for this recipe as well as the neighbors.A good potluck dish.
as an asian, maybe i can suggest for this recipe. before you fried the chicken, fried about 3-4 cloves of garlic (diced), and at the end (after stir in the fettuccine) you can also pour some sweet soy sauce, and stir again. That's we called fried noodle.
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