Chinese Noodles with Chicken & Bok Choy
The easy dinner recipe combines fresh Chinese noodles with lean chicken, bok choy, baby corn and a silky hoisin sauce.
Servings: 7 Cups (Approximately)
Calories: 327kcal
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, thick Chinese noodles (See Note 1 for details)
- 3 teaspoons avocado 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
Note 1: Look for noodles labeled as Shanghai noodles in the refrigerated section (often near/in the produce in Asian markets). Alternatively, use fresh Japanese udon noodles.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2Cups | Calories: 327kcal | Carbohydrates: 56g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 625mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2220IU | Vitamin C: 23.7mg | Calcium: 61mg | Iron: 0.7mg
