Quick Hoisin Chicken with Ginger Scallion Noodles

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I could eat noodles every day. Seriously. I love em. So fast, so diverse – you could literally eat a different noodle dish every day for weeks. This recipe may seem intense based on the long ingredient list, but it’s really easy, and quick. Perfect week night meal.

8 ounces Chinese egg noodles

2 1/2 cups thinely sliced scallions

¼ cup finely minced fresh ginger

¼ cup grapeseed oil

1 ½ teaspoons soy sauce

¾ teaspoon sherry vinegar

Juice of 1 lime

½ teaspoon salt

1 cup bok choy, diced into 1 inch pieces

1 carrot, grated

1 cup snow peas

1 cup red cabbage, finely diced

2 chicken breast

1 tablespoon peanut oil

1 teaspoon soy sauce

¼ cup hoisin

1 chili, finely diced

1 cup cilantro, for garnish

1 tablespoon sesame seeds

1 cup thinely sliced cucumber

In a medium bowl, combine ginger, soy, vinegar, lime juice, salt, and scallion and mix. Set aside.

Preheat your oven to 425.

Heat an ovenproof pan on your stovetop to medium heat. You want it hot. Super hot. In a bowl, add your chicken, peanut oil, & soy, and mix well. Season with pepper. When your burner is hot, cook your chicken for 1 minute per side. Place the pan in the preheated oven and cook for 10 minutes. After 10 minutes, coat the chicken with your hoisin sauce, and cook an additional 6 minutes. Let the chicken rest for at least 5 minutes on a board. Top with sesame seeds.

Fill a medium sauce pan with water, and bring to a boil. Cook your egg noodles according to the package directions. Drain, and reserve 2 tablespoons cooking liquid.

While the noodles are cooking, heat a large pan over medium high. When the pan is hot, add 1 tablespoon peanut oil, and drop in your bok choy, carrot, snow peas, and cabbage. Cook for 2 -3 minute, until the vegetables have started to soften, but are still crunchy. Add your sauce, cooked noodles, and cooking liquid and combine.

Top your noodles with chicken, diced chili, cilantro and cucumber. Done.

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