Stir-Fried Mongolian Noodles with Chicken

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This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.

Ingredients

  • 4 tsp (18 mL) vegetable oil
  • 2 boneless skinless chicken breasts, thinly sliced crosswise 
  • 2 pkg (each 200 g) Udon noodles
  • 4 cups (1 L) broccoli florets
  • 1 tbsp (15 mL) hoisin sauce
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 1/4 tsp (1 mL) pepper
  • 4 cloves garlic, minced
  • 1 red finger chili pepper, thinly sliced

  • Preparation

    In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.

    Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.

    In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water. 

    In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes. 

    *Chef's Notes: This was an easy and tasty meal. I followed the directions accurately because I've never cooked those noodles before, and they were good!

    From Canadian Living:     http://www.canadianliving.com/food/stir_fried_mongolian_noodles_with_chicken.php

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