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Tuesday, June 21, 2016

hoisin chicken and noodles

How To Make hoisin chicken and noodles recipe - Each serving provides 466 calories, 30 g protein, 21 g fat (5 g saturated fat), 38 g carbohydrate (8 g sugars), 6 g fiber, 353 mg sodium



15 ounces (450 g) fresh, flat rice noodles
1 pound (500 g) boneless, skinless chicken thighs
cooking oil spray
1 2/3 cups (400 g) fresh or frozen stir-fry vegetables
2 1/2 tablespoons (37 ml) hoisin sauce
1/3 cup (50 g) cashew nuts, toasted

1 Bring a saucepan of water to a boil over high heat. Add noodles and cook, stirring, for 3 minutes, or until noodles separate. Drain.

2 Meanwhile, cut the chicken into 1 inch (2.5 cm) cubes. Spray a nonstick wok with cooking oil spray and heat over high heat. Working in two batches, add the chicken to the wok and stir-fry for about 3 minutes, or until browned and cooked. Transfer to a bowl.

3 Add the mixed vegetables and 2 tablespoons (30 ml) water to the wok and stir-fry for 3 minutes, or until the vegetables are just tender. Return the chicken and its juices to the wok, and add the hoisin sauce and cashews. Stir-fry for 2 minutes, or until well combined.

4 Divide the noodles among serving bowls. Spoon the chicken and vegetables on top and serve.

hoisin chicken and noodles recipe
hoisin chicken and noodles
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