Ingredients: |
Ingredients: ½ pound angel hair pasta 3 tablespoons hoisin sauce ¼ cup chicken broth 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 1 teaspoon cornstarch 2 tablespoons vegetable oil 1 teaspoon finely chopped fresh ginger 1 medium onion, thinly sliced 2 to5 shitake mushroom caps, thinly sliced ½ cup thinly slices carrots 1 cup broccoli florets 1 cup sugar snap pea pods, halved 1 (15 oz) can Chinese baby corn, drained and cut in thirds 1 to 1 ¼ pounds skinless, boneless chicken breasts cut into Bite size strips
|
Directions: |
Directions:Cook the noodles according to package, drain and rinse. Set aside
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, cornstarch Then set the sauce aside.
Heat 1 tablespoon of veggie oil in a large wok over medium high heat. Stir fry the ginger for 30 seconds. Add onion and stir-fry for 2 minutes, add mushrooms and carrots and stir fry for 2 minutes more. Finally add the broccoli, pea pods and corn Stir fry veggies for 2 more minutes, transfer to plate
Heat the remaining tablespoon oil in the pan. Add half of the chicken and stir-fry until no Longer pink, about 3 to 4 minutes, transfer to plate. Stir-fry remaining chicken Add all of the chicken, noodles, veggies and sauce. Turn the heat to medium. Lightly toss mixture until heated through about 3 minutes. Serves 6 to 8 |