Show: Emeril Live
Episode: College Cooking
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servngs
Level:
Easy

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

First Moon Chicken Stir-Fry

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Butternut Squash and Kale Stir Fry

Recipe courtesy of Ree Drummond

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword