Description
A delightful dish blending tender chicken, colorful vegetables, and sweet hoisin sauce with egg noodles.
Ingredients
Scale
- 200g dried egg noodles
- 6 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ¼ cup water
- 1 tablespoon rice vinegar
- Salt and black pepper, to taste
- 300g uncooked chicken breast, sliced into thin strips
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger root
- 120g red bell pepper, thinly sliced
- 120g zucchini, thinly sliced
- 100g carrot, thinly sliced
- 150g white cabbage, shredded
- 4–5 green onions (spring onions), sliced
- Cooking oil spray
Instructions
- Cook the egg noodles according to the package instructions, usually 5-7 minutes. Drain and set aside.
- In a small bowl, whisk together the hoisin sauce, sesame oil, soy sauces, rice vinegar, and water until combined. Set aside.
- Heat a large wok or frying pan over medium-high heat. Spray with cooking oil, add sliced chicken, salt, pepper, minced garlic, and grated ginger. Cook for 5–7 minutes until chicken is no longer pink. Remove from the pan.
- In the same pan, stir-fry the red bell pepper, zucchini, carrot, and cabbage for 2–3 minutes until crisp.
- Add the cooked chicken and noodles back to the pan with the sauce. Stir-fry for 1–2 minutes until well coated and heated through.
- Garnish with sliced green onions before serving hot.
Notes
Prep all ingredients before starting to cook, as stir-frying happens quickly. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 62mg