Chinese Noodle Recipe with Chicken, Bok Choy & Hoisin Sauce Recipe
The easy dinner recipe combines fresh Chinese noodles with lean chicken, vitamin-filled bok choy, baby corn and a silky hoisin sauce.
Every six weeks or so, my boys and I venture to our local Asian market to stock up on pantry items such as rice vinegar, sesame oil, hoisin sauce, and spring rolls wrappers. If you’ve never compared prices at an Asian market to your regular grocery store, you’re in for a surprise. In some instances, we pay half the price! And the garlic and ginger root? Well, they look like completely different specimens than the sad-looking variations you find in some produce sections.
We can never resist piling our cart high with noodles of all types. Sweet potato noodles, rice noodles, soba noodles and fresh Chinese noodles are our favorites. The fresh Chinese noodles used in this recipe are tender and doughy, and cook in about 4 minutes.
This low-fat noodle recipe has a healthy dose of vitamins from the baby bok choy, and lean protein in the form of stir-fried chicken breasts. The sauce is based around hoisin sauce, with a few added ingredients to form a slightly sweet and savory silky sauce that coats the noodles and soaks into the wilted bok choy.
And the baby corn? Well, those are for my kids…and the kid in me.
The recipe:
The sauce:
In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce. Set aside.
The noodles:
Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. (I used my favorite Everyday Pan for this dish.) Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
Rinse the bok choy in a colander and drain, but don’t dry off the excess water.
Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
Add the cooked chicken and noodles to the skillet and pour in the sauce.
Toss until the noodles are warm and coated with the sauce. Serve.
- Other recipes with hoisin sauce:
- Cookin’ Canuck’s Slow Cooker Shredded Chicken Sandwich with Asian Slaw
- Cookin’ Canuck’s Asian Quesadilla with Chicken, Zucchini & Hoisin Sauce
- Damn Delicious’ Shrimp Spring Rolls with Hoisin Peanut Dip
- Food Gal’s Grilled Corn – Asian-Style
- Citron Limette’s Asian Stuffed Peppers
- Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The sauce:
- 1/4 cup hoisin sauce
- 1 tbsp + 1 tsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp rice wine
- 1/2 tsp sesame oil
- 1/4 tsp chili garlic sauce
- The noodles:
- 16 oz. fresh Chinese noodles
- 3 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3/4 lb. baby bok choy, chopped
- 10 baby corn spears, cut into 1-inch pieces
Instructions
The sauce:
In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce.
The noodles:
Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
Rinse the bok choy in a colander and drain, but don't dry off the excess water.
Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
Add the cooked chicken and noodles to the skillet and pour in the sauce.
Toss until the noodles are warm and coated with the sauce. Serve.
Notes
Calories 320.5 / Total Fat 4.8g / Saturated Fat 0.9g / Cholesterol 27.4mg / Sodium 560.6mg / Total Carbohydrates 50.4g / Fiber 0.9g / Sugars 2.0g / Protein 18.9g / WW (Old Points) 7 / WW (Points+) 8
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Products used for this recipe:
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Asian,
baby corn,
bok choy,
Chinese,
hoisin,
noodle,
recipe