PEKING PASTA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 skinless, boneless chicken breast halves (4 ounces each), sliced into thin strips
  • 1 package (8 ounces) Chinese noodles or soba noodles
  • 2 teaspoons vegetable oil
  • 1/4 cup chopped green onions
  • For the Marinade
  • 2 cloves garlic, minced
  • 3 tablespoons hoisin sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice-wine vinegar
  • 1 tablespoon minced fresh ginger

Directions

  • To prepare marinade, in a shallow glass dish, combine garlic, hoisin sauce, soy sauce, honey, vinegar, and ginger.
  • Mix well.
  • Reserve 1/4 cup of marinade.
  • Add chicken to marinade in dish; toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
  • Prepare noodles according to package directions, but do not add salt.
  • Drain in a colander.
  • While noodles are cooking, in a large skillet, heat oil over medium-high heat until hot but not smoking.
  • Add chicken.
  • Discard marinade in dish.
  • Cook, stirring frequently, until chicken is cooked through and no longer pink, about 10 minutes.
  • Add noodles, green onions, and reserved marinade to skillet.
  • Toss to combine.
  • Divide mixture evenly among individual serving plates.
  • Serve immediately.

Notes

Categories: Asian  Dinner 
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