NEW CHINA CARRYOUT RECIPES

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CHINESE CARRYOUT NOODLES RECIPE - NYT COOKING



Chinese Carryout Noodles Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 14

1 teaspoon canola oil
1 teaspoon Asian sesame oil
4 ounces whole onion or 3 ounces chopped onion (1 cup)
1 clove garlic
4 ounces skinless, boneless chicken breast
1 tablespoon coarsely grated fresh or frozen ginger
2 large stalks bok choy (or 1 rib celery)
8 ounces fresh angel-hair pasta
1/4 cup no-salt-added chicken stock
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
1 1/2 tablespoons hoisin sauce
2 scallions
1/8 teaspoon salt

Steps:

  • Bring water to boil in a covered pot for pasta.
  • In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
  • Mince garlic, add to onion and continue cooking.
  • Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
  • Grate ginger and add.
  • Wash, trim and cut bok choy into small pieces; add to pan and stir.
  • Cook pasta according to package directions.
  • Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
  • Wash, trim and slice scallions.
  • Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.

Nutrition Facts : @context http//schema.org, Calories 560, UnsaturatedFatContent 9 grams, CarbohydrateContent 78 grams, FatContent 13 grams, FiberContent 2 grams, ProteinContent 28 grams, SaturatedFatContent 3 grams, SodiumContent 709 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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