Photo of Shanghai Chicken and Noodles by WW

Shanghai Chicken and Noodles

11
9
9
Smartpoints value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Create the perfect blend of sweet and spice in this easy pasta dish by using hoisin sauce (which just so happens to be fat free!) and rice-wine vinegar.

Ingredients

rice wine vinegar

2 Tbsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/4-inch-thick strips

uncooked bok choy

1 cup(s), shredded

uncooked carrot(s)

½ cup(s), shredded

snow peas

1 cup(s), sliced

uncooked cabbage (all varieties)

½ cup(s), chopped, shredded

dried shiitake mushroom(s)

1 cup(s), sliced

hoisin sauce

½ cup(s)

uncooked linguini

8 oz, cooked and kept hot

Instructions

  1. Coat a wok or large nonstick skillet with cooking spray. Add rice-wine vinegar; heat over medium-high heat, about 1 minute. Add chicken; stir-fry until brown, about 5 minutes. Add vegetables; stir-fry until crisp-tender and chicken is no longer pink in center, about 3 minutes. Note: You can use a 12 ounce bag of fresh stir-fry vegetables instead of the bok choy, carrots, snow peas and cabbage.
  2. Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly, about 3 minutes. Boil and stir 1 minute. Add linguini; toss until well-coated and heated through, about 2 minutes. Yields about 1 cup pasta and 1/2 cup sauce per serving.

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