Ingredients Jump to Instructions ↓

  1. 8 ounces cellophane noodles

  2. 2 tablespoons sesame oil

  3. 2 teaspoons minced garlic

  4. 1 1/2 tablespoons minced fresh ginger or 1/2 teaspoon ground dried ginger

  5. 1/2 teaspoon cayenne pepper

  6. 2 ounces shiitake mushrooms, stems removed and caps sliced (about 3 1/2 cups)

  7. 1 pound boneless, skinless chicken breast, cut in 1/4-inch strips

  8. 1/4 cup hoisin sauce

  9. 2 tablespoons soy sauce

  10. 1/2 cup sliced green onions

  11. Toasted sesame seeds for garnish, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, cover cellophane noodles with cold water for 20 minutes; drain. Meanwhile, fill a large saucepot 3/4 full with salted water; bring to a boil. Add cellophane noodles; cook 1 minute. Drain and rinse under warm water; set aside in a serving bowl covered to keep warm.

  2. In a large saucepan over high heat, heat oil until hot. Add garlic, ginger and cayenne; cook, stirring constantly, until garlic is golden and fragrant, about 20 seconds. Add mushrooms; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes.

  3. Stir in chicken, hoisin sauce and soy sauce; simmer until chicken is no longer pink, about 3 to 4 minutes. Toss with reserved noodles and green onions. Serve immediately, garnished with toasted sesame seeds, if desired.


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