Hoisin-Ginger Chicken Noodles
with Shimeji, Carrots & Edamame
Cooking time
15 minutes
Servings
2/4
Calories
800 /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 slices of seared chicken and an array of perfectly sized veggies: adorable shimeji mushrooms, carrots and edamame.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shimeji mushrooms
- 15ml Ginger paste
- 100g Matchstick carrots
- 150g Edamame (or green peas)
- 225g Fresh Shanghai noodles
- 60ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
19 g
Saturated Fat
2 g
Sodium
1690 mg
Total Carb
96 g
Sugars
18 g
Protein
61 g
Fibre
7 g
Preparation
Cook the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; 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 of the mushrooms; separate the mushrooms.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the ginger, mushrooms, carrots, edamame and remaining spices.
- Sauté, 3 to 4 min., until softened.
Combine the noodles
- To the pan of vegetables, add the hoisin, noodles, ¼ cup water (double for 4 portions) and 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
