8 ounces chow mein noodles or thin spaghetti
1/2 cup unsalted chicken broth
3 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon sriracha
1 tablespoon fresh lime juice
1 1/2 teaspoon cornstarch
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breast halves, cut across into 1/4-inch wide strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 large red bell pepper, cut into 1/4-inch wide strips
2 cups shredded red cabbage
1 cup shredded carrots
4 ounces snow peas
3 scallions, thinly sliced on a diagonal
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions; drain, rinse under cold water and drain again.
- Combine the broth, hoisin sauce, sugar, sriracha, lime juice, and cornstarch in a bowl.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken with salt and pepper; add it to the skillet and cook, stirring occasionally, until lightly browned and just cooked through, about 3 to 4 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon of oil in the skillet; add the ginger and garlic and cook, stirring, 30 seconds until fragrant. Stir in the bell pepper, carrots, cabbage, and snow peas; cook, stirring constantly, until the vegetables soften slightly, about 2 minutes. Stir in the broth mixture; bring to a boil and cook until thickened, about 1 minute. Add the chicken and cook 1 minute. Add the noodles and cook, tossing, until coated with sauce and heated through, about 1 minute. Remove from the heat and stir in the scallions.