Asian takeaway noodles

    (106)
    35 min

    Try this next time you're pining for a takeaway. Soon, people may be knocking at your door for the recipe.


    102 people made this

    Ingredients
    Serves: 2 

    • 250g thin rice noodles or vermicelli pasta
    • 1 teaspoon vegetable oil
    • 1 teaspoon sesame oil
    • 1/2 onion, chopped
    • 1 clove garlic, minced
    • 1 skinless, boneless chicken breast fillet - cut into 1cm pieces
    • 1 tablespoon grated fresh ginger root
    • 2 leaves bok choy, diced
    • 60ml (2 fl oz) chicken stock
    • 2 tablespoons dry sherry
    • 1 tablespoon soy sauce
    • 1 1/2 tablespoons hoisin sauce
    • 2 spring onions, thinly sliced

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook noodles according to package instructions. Drain.
    2. Meanwhile, in a large nonstick wok, heat oils over medium high heat. Sauté onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
    3. Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.

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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (73)

    by
    37

    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 SESAME/CANOLA OIL. If it is not spicy enough for you, the ingredients listed are NOT spicy. You need to add red pepper flakes, curry or other spice of your choice to GET IT THAT WAY. Not enough flavor for you? Rummage through your spices and have at it! A nice twist to the hoisin sauce is to use black bean and garlic paste. Throw in a little fish sauce. Play with the veggies. Have FUN with this recipe!  -  09 Jun 2005  (Review from Allrecipes US | Canada)

    by
    27

    Easy. I altered a bit needs color. Added mushrooms, red bell pepper and baby corn. also more chicken and sauce.  -  24 Apr 2002  (Review from Allrecipes US | Canada)

    by
    19

    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 thought use less ginger (1/2 tbsp would be good), less pasta (probably 4-6 oz), more soy sauce (about 1 tbsp more), more hoisin sauce (about 1 tbsp more), more chicken (I used a 9oz time trimmers box, so I would double that), and add about 1 cup of fresh sliced mushrooms. I'm going to try that variation next shopping trip. Otherwise, thanks so much for sharing this recipe, it's totally awesome! and once you get all the ingredients together...totally easy to cook!  -  26 Mar 2001  (Review from Allrecipes US | Canada)

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