Quick Hoisin-Ginger Chicken Noodles
with Asian Greens, Carrots & Edamame
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
It’s the ultimate meet-cute when hoisin and ginger encounter each other in a bowl of fresh Shanghai noodles. This well-rounded pairing sauces up easy-cooking chicken fillets and an array of conveniently bite-sized veggies: Asian greens, pre-cut carrots and edamame.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 15ml Ginger paste
- 225g Asian greens (yu choy or gai lan)
- 100g Matchstick carrots
- 60ml Hoisin sauce
- 225g Fresh Shanghai noodles
- 150g Edamame (or green peas)
- 6g 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:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
18 g
Saturated Fat
2 g
Sodium
1830 mg
Total Carb
102 g
Sugars
26 g
Protein
54 g
Fibre
8 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
- Meanwhile, remove the bottom inch of the gai lan stems; chop the leaves and stems.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the gai lan, carrots and ½ the spices. Sauté, 3 to 4 min., until beginning to soften.
- Add the ginger and edamame. Sauté, 2 to 3 min., until fragrant and warmed through.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Combine the noodles
- To the pan of vegetables, add the hoisin, noodles, ¼ cup water (double for 4 portions) and black pepper.
- Cook, stirring often, 1 to 2 min., until the noodles are coated and combined.
Plate your dish
- Divide the noodles between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
