Whisk together hoisin sauce, soy sauce, mirin, 1 Tbsp. gingerroot, sesame oil and garlic in a medium bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Start the Chinese New Year with a dish that represents wealth, good luck and a long life—with easy-to-find Asian flavors from Hy-Vee.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. hoisin sauce | ||
| 2 tbsp. Hy-Vee less sodium soy sauce | ||
| 1 tbsp. mirin sweet cooking rice wine | ||
| 3 tbsp. minced gingerroot, divided | ||
| 2 tsp. Hy-Vee toasted sesame oil | ||
| 2 cloves garlic, minced | ||
| 1 (6-oz.) pkg. chow mein stir-fry noodles | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 4 c. trimmed and sliced mixed mushrooms, such as shiitake, baby bellas and/or white button | ||
| 1 c. trimmed and halved sugar snap peas | ||
| 4 green onions, thinly sliced on the bias; plus additional for garnish | ||
| 1 c. fresh baby arugula |
Things To Grab
- Medium bowl
- Whisk
- Large skillet
Directions
Cook noodles according to pkg. directions. Drain; cover to keep warm.
Heat vegetable oil a large skillet over medium-high heat. Add mushrooms; cook for 3 to 4 minutes or until slightly crispy.
Add sugar snap peas, 4 sliced green onions and remaining 2 Tbsp. gingerroot; cook for 2 to 3 minutes or until vegetables are crisp-tender. Stir in hoisin sauce mixture. Add cooked noodles; gently stir to combine, being careful not to break the noodles. Add arugula; gently stir until slightly wilted.
To serve, divide among 4 serving bowls, garnish with additional green onions, if desired.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 520mg
- Total Carbohydrates: 45g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%