Shanghai Chicken and Noodles
- Total Time
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.
rice wine vinegar2 Tbsp
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 1/4-inch-thick strips
uncooked bok choy1 cup(s), shredded
uncooked carrot(s)½ cup(s), shredded
snow peas1 cup(s), sliced
uncooked cabbage (all varieties)½ cup(s), chopped, shredded
dried shiitake mushroom(s)1 cup(s), sliced
hoisin sauce½ cup(s)
uncooked linguini8 oz, cooked and kept hot
- 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.
- 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.