- 3/4 pound fresh Chinese egg noodles (lo mein)*
- 1 teaspoon toasted sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil, divided
- 1 tablespoon minced fresh ginger
- 4 teaspoons minced garlic
- 1/3 cup thinly sliced green onions
- 1 cup coarsely shredded carrots
- 1 cup thinly sliced celery
- 1 cup thinly sliced red onion
- 1 1/2 cups chopped cooked chicken or tofu
- 3/4 cup mung-bean sprouts
- 3 tablespoons chopped cilantro
- calories 592
- caloriesfromfat 24 %
- protein 30 g
- fat 16 g
- satfat 2.5 g
- carbohydrate 81 g
- fiber 4.8 g
- sodium 1226 mg
- cholesterol 128 mg
How to Make It
Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.
Note: Nutritional analysis is per serving.