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Hoisin Chicken with Noodles

A quick and flavorful family favorite, combining tender chicken, fresh vegetables, and savory hoisin sauce over perfectly cooked noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 200 g dried egg noodles Feel free to use whole wheat or gluten-free noodles if needed.
  • 6 tablespoons hoisin sauce Use a high-quality brand for the best flavor.
  • 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
Main Ingredients
  • 300 g uncooked chicken breast, sliced into thin strips Can be substituted with tofu, shrimp, or any protein of your choice.
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger root
  • 120 g red bell pepper, thinly sliced
  • 120 g zucchini, thinly sliced
  • 100 g carrot, thinly sliced
  • 150 g white cabbage, shredded
  • 4–5 green onions (spring onions), sliced
  • cooking oil spray For cooking.

Method
 

Cooking the Noodles
  1. Start by cooking the dried egg noodles according to the package instructions (about 4-7 minutes). Drain and set aside. Remember to rinse them under cold water to prevent sticking.
Preparing the Sauce
  1. In a small bowl, whisk together the hoisin sauce, sesame oil, soy sauces, rice vinegar, and water. Adjust the flavor to your preference.
Cooking the Chicken
  1. Heat a large wok or frying pan over medium-high heat and spray with cooking oil. Add the sliced chicken, salt, and pepper. Stir in the minced garlic and grated ginger, and cook until the chicken is lightly browned and no longer pink, about 5-6 minutes. Remove and set aside.
Sautéing the Vegetables
  1. In the same pan, add more oil spray and toss in the bell pepper, zucchini, carrot, and cabbage. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.
Combining Ingredients
  1. Return the cooked chicken and noodles to the pan, then pour the sauce over everything. Stir-fry for an additional 1-2 minutes until well coated and heated through.
Serving the Dish
  1. Top with sliced green onions and serve hot, optionally garnished with sesame seeds.

Notes

You can double the recipe for leftovers. Store in an airtight container in the fridge for up to 3 days. For freezing, the dish can be frozen for up to a month.