Ingredients
- 1 (7-ounce) package mung bean (cellophane) noodles
- 1/4 cup canned low-sodium chicken broth or chicken stock
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoons hoisin sauce
- 2 teaspoons packed light brown sugar
- 1 teaspoon dry sherry, optional
- 2 tablespoons peanut or vegetable oil
- 3 tablespoons sliced on the bias green onions, plus more for garnish
- 2 cloves garlic, minced
- 2 teaspoons minced gingerroot
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breast halves, cut into thin strips
- 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
Directions
While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
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By Dallaswithlove
Corona, CA
on March 03, 2013
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Quick and easy. Had most of the ingredients in house, all except green onions and noodles. I used rice while my 9 year old used Roman noodles. Taste is flavorful.
By DannyDanni
Georgetown, TX
on January 17, 2013
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Wanted a quick stir fry and decided to try this. I loved the sauce...easy to make and very tasty. I didn't have the frozen veggie on hand, so I just used what I had...red pepper, zucchini, yellow squash, carrots and mushrooms. The dish was nice and spicy too. I'd definitely make this again.,
By gaily1046
California
on October 13, 2012
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Prep time 15 minutes? Really? It took me a 4x longer. Not to mention the shopping time. I'm not a big fan of Asian dishes, but my family is so this was a big hit. I doubled the recipe (and tripled the sauce and served it for 6 people and every bit was consumed. We have 3 big eaters in our family. I also have a family that runs late but when they do arrive, they are hungry so preparing some dumplings with soy sauce kept them occupied while I cooked this dish which didn't take long. I prepared everything ahead of time so I was able to feel confident cooking while my 4 kids chatted away. Asking my butcher to slice the chicken for me was a big help. I used fresh veggies. I boiled them in a large pot for 3 minutes and then cooled them in ice water. I even cooked the noodles ahead of time. The cellophane noodle I used only took 2 1/2 minutes after placing them in boiling water. All in all, I think this is a good recipe. My husband and kids devoured it all so what do I know...
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