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 skinless boneless 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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