One-Pan Noodle Bowls
From Cook's Country Magazine
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
12 ounces boneless and skinless chicken breasts (pork tenderloin in original recipe) cut into bite-size pieces
2 1/4 cups chicken broth
2 tablespoons vegetable oil
4 ounces white mushrooms, trimmed and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (3 ounce) packages ramen noodles, seasoning packages reserved for another use
12 ounces broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias
1. Whisk 1 tablespoon hoisin, 1 tablespoon soy sauce, and cornstarch together in bowl. Add chicken (pork) and toss to coat; set aside. Whisk broth, remaining 3 tablespoons hoisin, and remaining 2 tablespoons soy sauce together in second bowl; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
3. Add broth mixture and bring to boil. Arrange noodles in skillet in single layer; cover and reduce heat to medium. Cook until noodles have softened on bottoms (tops will still be dry), about 3 minutes.
4. Uncover skillet and using tongs, flip noodles and stir to separate. Spread noodles in even layer and scatter broccoli over top. Cover and cook until noodles and broccoli are tender, about 3 minutes, tossing halfway through cooking. Divide noodle mixture evenly among individual bowls; tent will aluminum foil.
5. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken (pork) in single layer breaking up any clumps and cook without stirring until browned on bottom, about 1 minute. Stir and continue to cook until chicken (pork) is not longer pink. Divide the chicken (pork) among the bowls. Sprinkle with scallions and serve.
Makes 4 servings