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My review
Asian Carryout Noodles
Christine L.
"Try this next time you have a hankering for takeout food. Soon, people may be knocking at your door for the recipe."
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Ingredients
50 m servings 499Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
- Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
- Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
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Reviews
Read all reviews 71102 Ratings
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Most helpful positive review
6/9/2005
I rated this recipe with 5 stars as it is a perfect base recipe. Anyone can take this, play with it and make it suit specific taste preferences. If it is too oily, you have added TOO MUCH SESA...
Most helpful critical review
4/24/2002
Easy. I altered a bit needs color. Added mushrooms, red bell pepper and baby corn. also more chicken and sauce.
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6/9/2005
I rated this recipe with 5 stars as it is a perfect base recipe. Anyone can take this, play with it and make it suit specific taste preferences. If it is too oily, you have added TOO MUCH SESA...
4/24/2002
Easy. I altered a bit needs color. Added mushrooms, red bell pepper and baby corn. also more chicken and sauce.
3/26/2001
After eating this meal (I tried it out on the family this Saturday night 3/24/2001), my husband and I talked about it and decided a variation would be good. This is only a suggestion but, we th...
3/19/2005
This was really great! The only reason why I didn't give it 5 stars is because I think it needs more vegetables.It is a great base recipe, and if you like more flavor- just add it! I personally ...
8/19/2009
This is one of my husband and I's favorite, go-to recipes. The flavors are bold, the prep is simple and it has a lot of room to play. We love ginger and always add more. I agree with others th...
11/9/2005
My family loves this. I use the whole bok choy (not just the leaves). I separate the stalk of the bok choy from the leaves. Cut the stalks up and cook those with the onions (I use lots of oni...
1/27/2006
Stunning... however I do find that adding a bit more hoi-sin sauce and soy sauce make the flavour quite a bit stronger.
2/6/2003
I love this recipe. I could eat this stuff daily..along with all of the other wonderful recipes on this site. My mother in law makes her own version that I thought was hard to beat until I fou...
1/25/2011
This was fantastic, it really felt like you were eating out! I substituted udon noodles for the pasta and added fresh peppers and mushrooms. You could make this with chicken, beef and or seafo...