Hoisin Noodle Stir Fry Recipes

HOISIN NOODLE STIR-FRY

Hoisin Noodle Stir-fry image

Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 30m

Number Of Ingredients 18

Ingredients

4 skinless, boneless chicken breasts, thinly sliced
1 lb fresh thick egg noodles (i lie yaki soba)
2 Tbsp oil
2 onions, sliced lengthwise
2 clove garlic, crushed
4 bunch bok choy (about 4 pounds), washed
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 Tbsp cornstarch
2 Tbsp cold water
MARINADE:
1/3 c hoisin sauce
2 clove garlic, crushed
2 Tbsp dry sherry
1 Tbsp honey
2 Tbsp soy sauce
1/4 tsp chinese five spice powder

Steps:

1. Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade.
2. Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
3. Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates.
4. Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
5. This recipe can be prepared a day ahead. If using dried noodles, boil them first until tender.

HOISIN NOODLE STIR-FRY

Hoisin Noodle Stir-Fry image

Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com Time does not include marinating time.

Provided by lazyme

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/3 cup hoisin sauce
2 garlic cloves, crushed
2 tablespoons dry sherry
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon Chinese five spice powder
4 boneless skinless chicken breasts, thinly sliced
1 lb egg noodles, fresh (I use yaki soba)
2 tablespoons vegetable oil
2 onions, sliced lengthwise
2 garlic cloves, crushed
4 bunches bok choy (4 lbs)
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Combine all the marinade ingredients and the chicken in a dish and mix well.
Cover and refrigerate for several hours or overnight.
Drain the chicken from the marinade, reserve marinade.
Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
Add the noodles, toss well and then transfer to serving plates.
Blend the reserved marinade with the cornstarch and water.
Add to the wok and cook, stirring, until the mixture boils and thickens.
Return the chicken to the wok and stir-fry until heated through.
Spoon onto the bok choy mixture on the serving plates.
This recipe can be prepared a day ahead.

Nutrition Facts : Calories 897.6, Fat 16, SaturatedFat 3, Cholesterol 164.8, Sodium 1500.5, Carbohydrate 129.3, Fiber 15.2, Sugar 27, Protein 59.4

HOISIN SHRIMP STIR FRY

Hoisin Shrimp Stir Fry image

from "stephanie cooks" - http://stephaniecooks.blogspot.com/2010/12/hoisin-shrimp-stir-fry.html

Provided by ellie3763

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons canola oil
1 cup carrot
2 garlic cloves, finely chopped
1 1/2 cups sugar snap peas
1/2 cup mixed mushrooms
1/2 lb shrimp
1 teaspoon flour
3 tablespoons hoisin sauce
2 tablespoons soy sauce

Steps:

In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
Add the mushrooms and snap peas. Cook until everything is tender.
Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
Return the veggies to the pan.
Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.

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