I actually made this awhile ago and just never quite got it posted because I had other good recipes to post. This one was really good and easy too. Both the boys liked it, and the leftovers were pretty good too. I'm unsure where it came from as it is just a page torn from a magazine and it's been around for some time waiting to be tried. The recipe was for pork but I used chicken, intend to try pork very soon.
1 pound chicken/pork cut into strips
2 tablespoons soy sauce
1/2 pound linguine (I used whole wheat)
2 T oil
1 large onion, thinly sliced
1 large bunch broccoli (1 1/2 lbs) tops only cut into bite-size florets
1 sweet red pepper, cored, seeded and cut into strips
1 T minced garlic
2 teaspoons minced fresh ginger
1 c chicken broth
2 T hoisin sauce
2 tsp cornstarch mixed with 2 tsp water
1/2 cu unsalted cashes or peanuts chopped , optional
1. Place pork/chicken and soy sauce in a bowl: set aside. Bring a large pot of salted water to a boil. Cook linguine until tender, then drain and rinse. Toss with 1 T of oil. Set aside.
2. Heat remaining oil in a deep nonstick skillet over medium-high heat. Add onion; cook stirring until occasionally, about 5 minuted, until it begins to brown. Add broccoli and pepper. Cook, stirring occasionally , 6 minutes or until broccoli is crisp-tender. Add garlic and ginger; cook 1 more minute, stirring constantly. Remove vegetables and set aside.
3. Turn heat to high; drain pork/chicken from soy sauce(reserving although I actually just used new as I felt it was safer) add meat to pan. Cook stirring for 1 minute add soy sauce, broth and hoisin sauce. Stir well. Add drained noodles, vegetable sand cornstarch mixture; cook until slightly thickened about 3 minutes, tossing well. Top with nuts if desired and serve warm.