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    Shanghai Chicken and Noodles


    Source of Recipe


    bettycrocker.com


    8 ounces uncooked fettuccine
    1 pound boneless skinless chicken breast, cut into 1/4-inch slices
    1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
    1 cup sliced fresh mushrooms (3 ounces)
    1/4 cup hoisin sauce


    1. Cook and drain fettuccine as directed on package.
    2. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
    3. Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
    Serve 6











 

 

 


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