HOISIN CHICKEN NOODLE STIR FRY (LOW CARB)
Steps:
- Boil the noodles in salted water according to the packet instructions (or use ready-to-eat noodles). In a mixing bowl combine the chicken with 2 tablespoons of the hoisin sauce and 1 tablespoon of the oil and stir thoroughly. Set aside while you prepare the other ingredients.
- In a wok heat up 1 tablespoon of the oil, add the chicken and stir fry over a fairly high heat for about 4 minutes or until cooked through. Transfer into a bowl (along with the juices) and set aside.
- Wipe the wok clean (or give a quick rinse and wipe), heat up another tablespoon of the oil, add the garlic, ginger, chili flakes and spring onion (only the bulbs, roughly sliced) and stir fry over a medium heat for 3 minutes.
- Toss in the spiralized zucchini, the rest of the hoisin sauce, sesame oil and stir to combine. Add the chicken (along with the juices) and noodles and stir fry for another 30 seconds just to heat through.
- Remove from the heat, add a drizzle of soy sauce (or water if needed), scatter the sliced green onions, cashews and lime zest over the top, drizzle over a little lime juice and serve!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 11 g, Protein 28 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 421 mg, Fiber 2 g, Sugar 6 g, Calories 290 kcal
STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
STICKY NOODLES WITH HOMEMADE HOISIN
Cook our healthy, vegan stir-fry to pack in four of your 5-a-day. The hoisin sauce is made with Chinese five spice and apple cider vinegar to boost the flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 16
Steps:
- Put the raisins in a measuring jug or small, high-sided bowl, pour over 100ml boiling water then stir in the garlic, vinegar, tomato purée, tamari and five spice. Blitz with a hand blender until smooth, then stir in the peanut butter until well mixed.
- Pour boiling water over the noodles and soak for 5 mins. Heat the oil in a non-stick wok, add the ginger with the vegetables and chilli and stir-fry for 5 mins or more until the veg have softened, but still have some bite.
- Drain the noodles and add to the pan with the hoisin. Toss well adding a little extra water if necessary to moisten, then toss through the basil leaves.
Nutrition Facts : Calories 476 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
HOISIN NOODLE STIR-FRY
Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com Time does not include marinating time.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the marinade ingredients and the chicken in a dish and mix well.
- Cover and refrigerate for several hours or overnight.
- Drain the chicken from the marinade, reserve marinade.
- Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
- Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
- Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
- Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
- Add the noodles, toss well and then transfer to serving plates.
- Blend the reserved marinade with the cornstarch and water.
- Add to the wok and cook, stirring, until the mixture boils and thickens.
- Return the chicken to the wok and stir-fry until heated through.
- Spoon onto the bok choy mixture on the serving plates.
- This recipe can be prepared a day ahead.
Nutrition Facts : Calories 897.6, Fat 16, SaturatedFat 3, Cholesterol 164.8, Sodium 1500.5, Carbohydrate 129.3, Fiber 15.2, Sugar 27, Protein 59.4
HOISIN SHRIMP STIR FRY
from "stephanie cooks" - http://stephaniecooks.blogspot.com/2010/12/hoisin-shrimp-stir-fry.html
Provided by ellie3763
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
- Add the mushrooms and snap peas. Cook until everything is tender.
- Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
- Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
- Return the veggies to the pan.
- Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.
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5/5 (2)Total Time 30 minsCategory EntreeCalories 470 per serving
- Bring a large pot of water to a boil, then remove it from the heat. Submerge the noodles and allow them to soak until tender (check the package directions for soak times). Drain the noodles into a colander and rinse with cold water. Return them to the pot and set aside.
- While the noodles soak, whisk the hoisin sauce, peanut butter, soy sauce, and water together in a small bowl.
- Coat the bottom of a large skillet with oil and place it over high heat. When the oil is hot, add the garlic, white parts of scallions, and chiles. Stir-fry for about 1 minute, until the garlic is very fragrant and the chiles begin to darken. Add the broccoli, bell pepper, and carrots. Stir fry for about 2 minutes, just until the veggies begin to brighten in color and become tender-crisp. Add the noodles and the hoisin sauce mixture. continue to stir-fry for another minute or so, just until the sauce thickens up a bit and coats everything. Use a fork to separate the noodles and move them around the pan.
- Remove from heat and sprinkle with peanuts, basil and green parts of scallions. Divide onto plates and serve.
QUICK HOISIN BEEF NOODLE STIR FRY - SLIMMING EATS
From slimmingeats.com
4.5/5 (159)Total Time 30 minsCategory MainCalories 404 per serving
- Add in the hoisin sauce, soy sauce, tomato paste and water, simmer until the sauce thickens around the beef, remove and set aside.
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