ASIAN CARRY-OUT NOODLES

1 (8 oz.) pkg angel hair pasta or vermicelli
1 tsp. oil
1 tsp. sesame oil
1/2 onion chopped, medium coarse
1 clove garlic minced
1/4 lb. chicken breast, cubed into bite-sized pieces
1 tbsp grated or minced fresh ginger
2 ribs bok choy or 1 pkg. leaf spinach, thawed and patted dry
1/4 cup chicken broth
2 tbsp dry sherry
1 tbsp soy sauce
1 1/2 tbsp hoisin sauce
green onions, chopped to garnish

Cook pasta al dente; drain.

Heat oils in wok or fry pan. Cook onion and garlic until softened.

Add chicken and stir fry until no longer pink.

Add rest of ingredients through the hoisin sauce. Stir and cook 10 minutes.

Add in pasta, toss, heat well.

Taste and add any salt and pepper needed. Garnish with green onions. Serve hot.

Servings: 2