Hoisin-Ginger Chicken Noodles
with Tender-Crisp Bok Choy
Cooking time
20 minutes
Servings
4
Calories
650 /serving
Everyone agrees that when hoisin and ginger meet each other in a pan of fresh Shanghai noodles, it’s the ultimate meet-cute. And when the love story continues with seared chicken thighs and tender-crisp bok choy, the rest is family history.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 450g Bok choy tips
- 20g Ginger
- 45ml Ponzu lime sauce
- 90ml Hoisin sauce
- 450g Fresh Shanghai noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Grater
Large pan
Large pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
3 g
Sodium
1970 mg
Total Carb
84 g
Sugars
18 g
Protein
47 g
Fibre
1 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Peel and grate the ginger.
- Remove the root ends of the bok choy; roughly chop.
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Boil the noodles & bok choy
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- In the last 2 to 3 min., add the bok choy.
- Drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the noodles
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the hoisin, ponzu, remaining spices and ½ cup water. Cook, stirring often, 1 to 2 min., until the sauce begins to thicken.
- Add the noodles and bok choy. Cook, stirring often, 2 to 3 min., until combined.
- If the sauce seems dry, gradually add 1 tbsp water at a time until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your plates.
- Top with the chicken. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
