Available in 400 g packages, cooked thick yellow miki noodles are ready to use – and the perfect amount for two. If you can't find them, use Shanghai-style noodles instead (see Tip), but you'll only need half the package.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2007
- 4 boneless skinless chicken thighs
- 1 tablespoon sodium-reduced soy sauce
- 1 tablespoon Chinese rice wine (optional)
- 1 tablespoon dry sherry (optional)
- 1 1/2 teaspoon cornstarch
- 2 green onions
- 1 sweet green pepper
- 2 tablespoons vegetable oil
- 1 garlic clove minced
- 1 cup shredded cabbage
- 1 pinch granulated sugar
- 1 pinch salt
- 1 pkg precooked miki noodles
- 2 tablespoons hoisin sauce
- 1 1/2 teaspoon sesame oil
MethodCut chicken into 1-inch (2.5 cm) cubes; place in bowl. Add soy sauce, rice wine (if using) and cornstarch; toss to coat. Marinate for 30 minutes.
Meanwhile, slice white parts of green onions into 1-inch (2.5 cm) lengths; thinly slice green parts. Set aside separately. Cut green pepper into quarters; thinly slice on diagonal. Set aside.
In wok or large skillet, heat half of the oil over medium-high heat; stir-fry garlic and white parts of onions until fragrant, about 1 minute. Add chicken mixture; stir-fry until juices run clear when chicken is pierced, about 3 minutes. Scrape into bowl.
Add remaining oil to wok; stir-fry cabbage, green pepper, sugar and salt for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until water evaporates and cabbage is tender, about 3 minutes.
Add noodles, hoisin sauce and sesame oil, tossing to coat. Return chicken mixture to pan along with green parts of onions; cook until heated through.
Nutritional facts Per serving: about
- Sodium 1005 mg
- Protein 36 g
- Calories 757.0
- Total fat 32 g
- Cholesterol 96 mg
- Saturated fat 4 g
- Total carbohydrate 85 g
- Iron 45.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 92.0