Equipment
Ingredients
Main
- 5 ml vegetable oil
- 5 ml sesame oil
- 115 g onion, chopped
- 1 garlic, minced
- 115 g chicken breast, cut into bite-size pieces
- 15 g ginger, coarsely grated
- 2 bok choy, cut into small pieces
- 225 g fresh angel-hair pasta
- 60 ml chicken stock
- 30 ml dry sherry
- 15 ml soy sauce
- 20 ml hoisin sauce
- 2 scallion, sliced
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 639 kcal
- Protein
- 30 g
- Carbohydrates
- 99 g
- Fat
- 14 g
- Fiber
- 7 g
- Sugar
- 12 g
- Sodium
- 1069 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 38 mg
- Potassium
- 529 mg
- Calcium
- 94 mg
- Iron
- 5.1 mg
- Magnesium
- 34 mg
- Phosphorus
- 149 mg
- Zinc
- 0.8 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 31 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.14 mg
- Niacin
- 6.6 mg
- Folate
- 22 mcg
- Water
- 140 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with water, cover, and bring to a boil for the pasta.
Heat vegetable oil and sesame oil in a nonstick skillet over high heat until shimmering.
Add the chopped onion to the skillet and sauté until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until browned and they reach an internal temperature of 74°C/165°F.
Mix in the grated ginger and cook for 1 minute.
Add the chopped bok choy to the skillet and stir-fry until it begins to wilt.
Submerge the angel-hair pasta in the boiling water and cook according to the package instructions.
Pour the chicken stock, dry sherry, soy sauce, and hoisin sauce into the skillet with the chicken. Reduce heat and simmer.
Drain the pasta, add it to the skillet, and toss to coat with the sauce. Season with salt and garnish with sliced scallions.
Chef's Notes
- For authentic flavor, use fresh ginger and garlic. Pre-minced garlic can lack potency.
- Don't overcrowd the wok or skillet. Cook ingredients in batches if necessary to ensure proper searing and prevent steaming.
- Angel hair pasta cooks very quickly; have your sauce and other ingredients ready before boiling the pasta to avoid overcooking.
- Taste and adjust the sauce before adding the pasta. You might want a little more soy sauce for saltiness or hoisin for sweetness.
- For a richer flavor, consider marinating the chicken briefly in a little soy sauce and cornstarch before cooking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Noodle texture may degrade upon thawing.
Reheating: Reheat in a skillet over medium heat with a tablespoon of water to loosen the sauce.
Troubleshooting
Noodles are mushy and breaking apart
Cause: Pasta was overcooked in the water or simmered too long in the sauce
Fix: Cannot be fixed
Prevention: Cook pasta for 1 minute less than the package instructions before adding to the skillet
Sauce is too thin and does not cling to noodles
Cause: Sauce was not reduced enough or too much pasta water was added
Fix: Simmer for an additional 1-2 minutes on high heat after adding noodles
Prevention: Ensure the sauce reaches a simmer before adding the pasta
Cultural Context
This dish is a Westernized interpretation of Chinese stir-fried noodles, often found in American Chinese takeout restaurants. It simplifies traditional noodle dishes for a quick weeknight meal, emphasizing accessible ingredients and straightforward cooking techniques.
