This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 423 mg
- Sugars 4 g
- Protein 35 g
- Calories 486.0
- Total fat 8 g
- Potassium 601 mg
- Cholesterol 65 mg
- Saturated fat 2 g
- Total carbohydrate 64 g
%RDI
- Iron 14.0
- Folate 17.0
- Calcium 6.0
- Vitamin A 22.0
- Vitamin C 73.0
