Boyfriend absolutely loves asian food. I don’t mean to generalize, I know there is a lot of variation between the different asian cuisines, but I’m telling you – this boy has never met an asian dish he didn’t devour. So, naturally, I’m always on the lookout for new recipes. I don’t know what it is about asian cuisine, it’s just one thing I can’t seem to conquer at home. Yeah I can make something that tastes good, but it doesn’t taste like it came from an asian restaurant. Maybe I’m lacking some mystery ingredients or special cooking technique, maybe I need to not be too lazy to break out my wok, I don’t know.
This particular recipe stood out because of its simplicity. Of course, I have to make everything complicated, so I provided extra steps that you’re welcome to do if you also enjoy making things more complicated. It’s the first time I’ve ever used ground chicken in a recipe, I’d recommend making it in a stainless steel pan (in batches, if necessary) as it has the same issue as ground turkey (it doesn’t like to brown), or you could use diced chicken if that’s what you have on hand. I can’t imagine it’d really matter.
The original recipe called for ramen noodles, which I thought had a funny taste to them. (Maybe it’s just how they taste and I just haven’t eaten them enough since college to know). Either way, I would recommend yakisoba or even thin spaghetti in its place. BF thought the green beans were “unnecessary”, but they were a bit over-cooked so I think if I had put them into an ice bath to keep them crisp (like I usually would do) they would have been better. I also think the dish would benefit from the extra flavor of sauteed onion and/or red pepper, so feel free to saute those along with your chicken if you like. I definitely will next time.
Hoisin Chicken Noodles – adapted from Kitchen Simplicity
- 2 C (handful or two) green beans, cut in half (+ additional stir fry veggies if desired)
- 1 package yakisoba noodles or thin spaghetti
- 1/2 C hoisin sauce (you’ll find this in a jar in the “asian food” section)
- 1 small lime, juiced
- 3 Tbs thai sweet chili sauce
- 1 lb ground chicken
- 4 garlic cloves, minced
- 3 green onions, sliced
- Bring salted water to a boil in a large saucepan. Add green beans and cook for 10 minutes until tender-crisp. Immediately use a spider to transfer the green beans to an ice bath, but keep water boiling.
- Add noodles to water and cook according to package to directions.
- Mix together hoisin sauce, lime juice and chili sauce. Set aside.
- Cook chicken over medium-high heat in a small amount of oil until cooked through.
- If you’re adding extra veggies, transfer cooked chicken to a large bowl, and sautee veggies in small amount of oil. Reduce heat to medium-low, add garlic and cook one minute or until softened.
- Add chicken back into the pan and stir in hoisin mixture. Cook until bubbly and sticky. Stir in cooked noodles, green beans and green onions. Serve immediately. (This is easiest to do with tongs)
*Reducing the heat before you add the garlic will help you avoid burning the garlic, which will make it bitter and yucky-tasting.
*If you add a lot of extra veggies, make double the sauce recipe so you can add more if your stir fry looks too dry.
*I served this with quick-pickled cucumbers (+ red onions) to give it a refreshing crunch.