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Published on Jan 26, 2016
4 servings of egg noodles 3 Tbsp. of hoisin sauce 1/4 cup of chicken broth 2 Tbsp. of soy sauce 2 tsp of sesame oil 1 tsp of cornstarch 1 Tbsp. of vegetable oil 1 Tbsp. of ginger 2 garlic cloves, minced 1/2 medium onion, sliced 1/2 shiitake mushrooms, sliced 1/2 cup of carrots, sliced 1/2 cup of sugar snap peas, halved 1 lb of chicken breast, sliced chopped scallions for garnish
Mix sauces, set aside.
Heat oil over medium-high heat. Add ginger and garlic cloves, stir until fragrant. Add chicken, cook until no longer pink (3 to 4 minutes). Add onions, mushrooms, carrots and sugar snap peas. Stir fry until vegetables are tender. Add the cooked egg noodles. Toss in sauce and cook for another 3 minutes.
Garnish with scallions. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission