Ingredients for Asian Carryout Noodles
- 8 ounces angel hair pasta
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1/2 medium onion, chopped
- Garlic Clove
- Boneless Chicken
- Fresh Ginger
- 1 head bok choy, chopped
- Chicken Broth
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- Salt to taste
- Green Onions
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How to Make Asian Carryout Noodles
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat canola oil and sesame oil in a large nonstick skillet over medium-high heat.
- Add minced garlic and chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Stir in grated ginger.
- Add chopped bok choy, chicken stock, dry sherry, soy sauce, and hoisin sauce to the skillet. Stir to combine.
- Reduce heat to medium-low and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Season with salt to taste.
- Serve immediately, garnished with sliced scallions.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
8g
Carbs
16g
