The easy dinner recipe combines fresh Chinese noodles with lean chicken, vitamin-filled bok choy, baby corn and a silky hoisin sauce.
Every six weeks or so, my boys and I venture to our local Asian market to stock up on pantry items such as rice vinegar, sesame oil, hoisin sauce, and spring rolls wrappers. If you've never compared prices at an Asian market to your regular grocery store, you're in for a surprise. In some instances, we pay half the price! And the garlic and ginger root? Well, they look like completely different specimens than the sad-looking variations you find in some produce sections.
We can never resist piling our cart high with noodles of all types. Sweet potato noodles, rice noodles, soba noodles and fresh Chinese noodles are our favorites. The fresh Chinese noodles used in this recipe are tender and doughy, and cook in about 4 minutes.
This low-fat noodle recipe has a healthy dose of vitamins from the baby bok choy, and lean protein in the form of stir-fried chicken breasts. The sauce is based around hoisin sauce, with a few added ingredients to form a slightly sweet and savory silky sauce that coats the noodles and soaks into the wilted bok choy.
And the baby corn? Well, those are for my kids...and the kid in me.
The recipe:
The sauce:
In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce. Set aside.
The noodles:
Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
Rinse the bok choy in a colander and drain, but don't dry off the excess water.
Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
Add the cooked chicken and noodles to the skillet and pour in the sauce.
Toss until the noodles are warm and coated with the sauce. Serve.
Other recipes with hoisin sauce:
Slow Cooker Shredded Chicken Sandwich with Asian Slaw
Hoisin Quesadilla with Chicken, Zucchini & Hoisin Sauce
Hoisin Mushroom Phyllo Cups
Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce
Ingredients
The Sauce:
- ¼ cup hoisin sauce
- 1 tablespoon + 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons rice wine
- ½ teaspoon sesame oil
- ¼ teaspoon chili garlic sauce
The Noodles:
- 16 ounces fresh Chinese noodles
- 3 teaspoons canola oil divided
- 1 tablespoon minced fresh ginger
- 3 cloves garlic minced
- 2 boneless skinless chicken breasts, cut into ½-inch pieces
- ¾ pounds baby bok choy chopped
- 10 baby corn spears cut into 1-inch pieces
Instructions
The Sauce:
- In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce.
The Noodles:
- Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
- Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
- Rinse the bok choy in a colander and drain, but don't dry off the excess water.
- Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
- Add the cooked chicken and noodles to the skillet and pour in the sauce.
- Toss until the noodles are warm and coated with the sauce. Serve.
Notes
Nutrition
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Karen
Can I skip the rice vinegar, rice wine, sesame oil and ginger. Don't like those ingredients.
Would use olive oil for the sesame oil.
Please let me know.
Thanks in advance
Emily
Dara, I absolutely adore your recipes! I have to be careful which ones I make because whatever I make from your blog becomes an instant favorite and afterward it's hard for me to make anything else! This was totally a case in point. Thank you thank you THANK YOU!
Nutmeg Nanny
I love chinese food 🙂 I can't wait to try this!
Sue {munchkin munchies}
This looks delicious, and so fresh! Sounds like I need to make a visit to the Asian market:)
Ashley@BakerbyNature
I really need to visit an Asian market soon! This meal looks incredible!