Ww Shanghai Chicken and Noodles

1. 1

   Coat a wok or a large nonstick skillet with cooking spray.

2. 2

   Add rice-vinegar; heat over medium high heat; about 1 minute.

3. 3

   Add chicken; stir fry until brown, about 5 minutes.

4. 4

   Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes.

5. 5

   Note: You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage.

6. 6

   Stir hoisin sauce into chicken mixture.

7. 7

   Heat to boiling, stirring constantly, about 3 minutes.

8. 8

   Boil and stir 1 minute.

9. 9

   Add linguine; toss until well coated and heated through, about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.