Shanghai Chicken and Noodles

Total Time
35 min
20 min
15 min
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 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


  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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