Chinese Carryout Noodles

By Marian Burros

Published February 1, 1994

Total Time
15 minutes
Rating
4(50)
Comments
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Featured in: PLAIN AND SIMPLE; Making Takeout-Style Chinese Noodles at Home

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Ingredients

Yield:2 servings

  • 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

  • ¼ cup no-salt-added chicken stock

  • 2 tablespoons dry sherry

  • 1 tablespoon reduced-sodium soy sauce

  • 1 ½ tablespoons hoisin sauce

  • 2 scallions

  • ⅛ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

78 grams carbs; 125 milligrams cholesterol; 530 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 699 milligrams sodium; 28 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to boil in a covered pot for pasta.

  2. Step 2

    In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.

  3. Step 3

    Mince garlic, add to onion and continue cooking.

  4. Step 4

    Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.

  5. Step 5

    Grate ginger and add.

  6. Step 6

    Wash, trim and cut bok choy into small pieces; add to pan and stir.

  7. Step 7

    Cook pasta according to package directions.

  8. Step 8

    Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.

  9. Step 9

    Wash, trim and slice scallions.

  10. Step 10

    Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.

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Ratings

4 out of 5
50 user ratings
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Comments

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pattyinathens

I didn’t have hoisin, or it might have been better. It stuck a little around the edges. I feel like it has potential.

Steph

I added cornstarch (slurry of 1 tbsp cornstarch with 1 tbsp cold water) at the very end to thicken the sauce, which I highly recommend.

Rebecca B.

This was disappointing. Not a lot of flavor and the sauce wasn't thick enough to coat the noodles. I ended up adding a tablespoon of tahini and another tablespoon of hoisin to give it some body and flavor.

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