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- 1/2 pound angel hair pasta
- 3 tablespoons hoisin sauce
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 4 to 5 shiitake mushroom caps, thinly sliced
- 1/2 cup thinly sliced carrots
- 1 cup broccoli florets
- 1 cup sugar snap pea pods, halved
- 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
- 1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
Directions:
- Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
- In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
- Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
- Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
- Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.
