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Shanghai chicken and noodles

9
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
This 30 minute dinner will get you hooked on dining in. Create the perfect blend of sweet and spice in this easy Chinese-inspired pasta dish by using hoisin sauce and rice-wine vinegar to flavor this dish. Conventional linguini makes a simple noodle base topped with the tender crunch of stir-fried vegetables. The high heat and movement of stir-frying ensures the texture of the vegetables is still firm with great seared flavor on the surface. Use your own favorite vegetables for an easy variation. We call for dried shiitake mushrooms but fresh will also work well.

Ingredients

Rice wine vinegar

2 Tbsp

Uncooked boneless skinless chicken breast

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

Uncooked bok choy

1 cup(s), shredded, shredded

Carrots

½ cup(s), shredded

Snow peas

1 cup(s), whole, sliced

Cabbage (all varieties)

½ cup(s), chopped, shredded

Dried shiitake mushroom

1 cup(s), sliced, 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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