Chicken Noodle Stir-Fry

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 508
pro 25 g
total fat 25 g
sat. fat 7 g
carb 46 g
fibre 5 g
chol 72 mg
sodium 534 mg
% RDI: -
calcium 14%
iron 24%
vit A 64%
vit C 140%
folate 34%

Preparation:

Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.

In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.

Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.

Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.

Source

Canadian Living Magazine: September 2007




E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners



Our Contests