Asian Carryout Noodles

A fragrant stir-fry of onion, garlic, chicken, fresh ginger and bok choy is flavored with sesame oil, sherry, soy sauce and hoisin sauce and served over warm angel hair pasta. Sprinkle with sliced scallions and toasted sesame seeds.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 499 Calories

Ingredients

• ⅛ teaspoon salt
• 1 clove garlic, minced
• ½ onion, chopped
• 1 (8 ounce) package angel hair pasta
• 1 tablespoon soy sauce
• ¼ cup chicken broth
• 1 teaspoon sesame oil
• 1 teaspoon canola oil
• 1 skinless, boneless chicken breast half - cut into bite-size pieces
• 1 tablespoon grated fresh ginger
• 2 leaves bok choy, diced
• 2 tablespoons dry sherry
• 1 ½ tablespoons hoisin sauce
• 2 green onions, minced

Recipe Instructions

Step 1

In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.

Step 2

Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.

Step 3

Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.