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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Chicken |
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Ingredients
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400 g package cooked udon noodles |
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1/4 cup (50 mL) chicken broth |
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1 tbsp (15 mL) soy sauce |
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1 tbsp (15 mL) lime juice |
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1 tbsp (15 mL) hoisin sauce |
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2 tsp (10 mL) Asian chili paste |
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1 tbsp (15 mL) olive oil |
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1 lb (500 g) boneless, skinless chicken breast, cut in 1-inch cubes |
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1 tsp (5 mL) grated gingerroot |
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Pinch ground coriander |
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2 cups (500 mL) snap peas, calyx (cap) removed |
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2 cups (500 mL) bok choy, coarsely sliced |
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1 cup (250 mL) sliced mushrooms |
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1 red pepper, coarsely chopped |
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Preparation
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Prepare noodles according to package directions. Whisk together chicken broth, soy sauce, lime juice, hoisin sauce and chili paste. Set aside. Heat oil in wok or deep skillet set over medium-high heat. Add chicken cubes, grated gingerroot and coriander; stir-fry for 4 minutes. Remove from wok and set aside.
Add snap peas, bok choy, mushrooms, and red pepper to wok; stir-fry for 2 minutes. Return chicken to wok and drizzle with chicken broth mixture. Heat for 1 minute. Remove from heat and toss with noodles.
Makes 6 servings.
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Nutritional information
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| Per Serving: 330 cal, 4 g fat, 41 g carb, 32 g protein, 2 g fibre, 396 mg sodium. Excellent source vit C, niacin. |
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Calories : 330
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