Can I substitute the chicken?

Absolutely! This recipe works wonderfully with shrimp, tofu, or even thinly sliced beef. Just adjust cooking time accordingly.

What kind of noodles should I use?

Dried egg noodles work great, but you can also use ramen noodles, udon, or even spaghetti in a pinch. No noodle judgment here!

How can I store leftovers?

Pop any leftovers into an airtight container and refrigerate for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce back up.

Can I make it gluten-free?

Yes! Just swap in gluten-free soy sauce (like tamari) and rice noodles.

Hoisin Chicken with Noodles - Chicken magic recipes

Description

This Hoisin Chicken with Noodles is a quick and flavorful stir-fry dinner made with tender chicken breast, vibrant veggies, and a rich, savory hoisin sauce. Ready in under 30 minutes, it’s a family-friendly weeknight winner bursting with sweet, salty, and umami-packed flavor.

Ingredients

Scale

200g dried egg noodles
6 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon dark soy sauce
¼ cup water
1 tablespoon rice vinegar
Salt and black pepper, to taste
300g uncooked chicken breast, sliced into thin strips
3 cloves garlic, minced
1 tablespoon fresh grated ginger root
120g red bell pepper, thinly sliced
120g zucchini, thinly sliced
100g carrot, thinly sliced
150g white cabbage, shredded
4–5 green onions (spring onions), sliced
Cooking oil spray

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Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the hoisin sauce, sesame oil, soy sauces, rice vinegar, and water. Set aside.
Heat a large wok or frying pan over medium-high heat and spray with cooking oil.
Add the sliced chicken, a pinch of salt and pepper, garlic, and ginger. Cook until the chicken is lightly browned, then remove from the pan and set aside.
In the same pan, add a little more oil spray and toss in the bell pepper, zucchini, carrot, and cabbage. Stir-fry for 2–3 minutes until slightly tender.
Add the cooked chicken and noodles back to the pan along with the sauce. Stir-fry everything together for 1–2 minutes until well coated and heated through.
Garnish with sliced green onions and serve hot.

Notes

You can swap chicken breast with shrimp or tofu for a different protein option.
For a spicier version, add chili flakes or sriracha to the sauce.
Leftovers store well in an airtight container for up to 3 days in the fridge.
Works with ramen, udon, or even spaghetti if egg noodles aren’t available.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 890 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg