Quick & Easy Hoisin Chicken Noodles

Name: Quick & Easy Hoisin Chicken Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz lo mein noodles (fresh kind (or Miki noodles or cooked spaghetti)); 2 skinless boneless chicken thighs (thinly sliced); 2 cups bok choy (sliced thinly and cut into 1-inch pieces ); 1 small carrot (julienned); 1 tbsp Shaoxing Cooking Wine (or dry sherry wine/chicken broth); 1 large egg (beaten); 1 tbsp vegetable oil (or any neutral oil); 2 tsp regular soy sauce; 2 tsp hoisin sauce; 1 tsp cornstarch (or potato starch); 1 tsp sesame oil; 1/2 tsp white granulated sugar; 1.5 tbsp hoisin sauce; 1 tbsp oyster sauce (or vegetarian stir fry sauce); 1/2 tbsp dark soy sauce; 1 tsp sesame oil; 1/2 tsp regular soy sauce; 1/2 tsp white granulated sugar; 1 clove garlic (minced); 1 tsp cornstarch (or potato starch); 1/4 cup water (cold)

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Hoisin Chicken Noodles. Flavorful thick noodles tossed in a sweet and savory sauce with tender chicken, eggs, carrots and greens. This is a quick and easy meal is healthy, satisfying and easily made in one pan in 30 minutes or less!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Ideas
FAQ
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💬 Reviews

These hoisin chicken noodles feature juicy chicken, scrambled eggs stir fried with chewy noodles in a sweet savory sauce with Asian greens and carrots. This serves well as a delicious quick meal for dinner or lunch.

It's a Chinese-inspired dish that is scrumptious with every bite made with simple ingredients and you can swap the vegetables or protein with ones you enjoy!

When I’m craving noodles with a savoury and sweet taste, these are the noodles I make. If you love those hoisin flavors, this is the recipe for you.

If you’re not a chicken fan, don’t worry I also have a Hoisin Beef Noodle Stir Fry so click here for that.

My hoisin chicken and noodle stir fry isn't a dish you'll find at Chinese restaurants. It's a recipe I created years ago because my husband loves hoisin sauce.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Thick Yellow Noodles: like fresh lo mein or miki noodles. Most Asian grocery stores will sell these noodles in their refrigerated section. As a last resort, substitute with frozen udon noodles or any thick wheat noodles.
Boneless skinless chicken thighs: or substitute with chicken breast for a leaner alternative.
Asian Leafy Greens: like bok choy, yu choy sum or baby gai-lan
Carrots: or substitute with carrot matchsticks to make things easier or red bell peppers.
Large eggs
Shaoxing wine: this is a Chinese rice wine. You may also substitute with Dry Sherry or any broth of your choice for a non-alcoholic version.
Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Chicken marinade

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
Hoisin sauce: This adds a caramelized sweetness to our sauce. Do not confuse this sauce with Oyster sauce.
White granulated sugar
Cornstarch: or substitute with potato starch
Sesame oil

Noodle sauce

Hoisin sauce
Dark soy sauce: this is thicker and darker than regular soy sauce but if you don't have this, substitute with more regular soy sauce.
Regular soy sauce
Oyster sauce: Or substitute with vegetarian stir fry sauce.
White granulated sugar
Sesame oil
Fresh garlic
Cornstarch
Cold water

Variations

If you’re gluten-free, substitute both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice. Substitute the shaoxing wine, oyster sauce and hoisin sauce with a gluten-free version.
For a vegetarian version, substitute the chicken with extra-firm tofu and omit the eggs if you can't eat them. Substitute the oyster sauce with vegetarian stir fry sauce.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Expert Tips

Prepare ingredients in advance as the cooking process is very quick!
Cut the carrots and greens into long pieces. If you’re short on time, skip cutting the carrots into matchsticks but slice them vertically so that they incorporate better with the noodles.
Do not boil your noodles, just loosen them in boiling hot water as we'll be stir frying them later.
Brown the chicken to bring out more flavor.
Do not over stir-fry the noodles. Once it's mixed with the sauce and other ingredients, you can remove it off the heat.

Another picture of Hoisin Chicken Noodles

Instructions

In a medium size bowl, combine marinade ingredients as listed and add in chicken thigh slices. Mix well and set aside.
In small bowl, combine noodle sauce ingredients and mix well. Set aside and prepare the vegetables.
In a large bowl, soak noodles in hot boiling water just until loosened for 20-30 seconds. Strain immediately and set aside. Do not rinse off with cold running water.
Heat 2 teaspoon of vegetable oil in a large pan on medium-high heat. Fry chicken until 75% cooked. Then add shaoxing wine to deglaze the pan.
Then add carrots and stir fry until softened, about 2 minutes. Next add leafy greens and fry until leaves have softened.
Push everything to the side, add 1 more teaspoon of oil into the empty space of the pan and pour in beaten eggs. Scramble the eggs and break into bite-sized pieces.
Toss in noodles with noodle sauce until well combined with other ingredients. Remove off heat immediately. Serve hot and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I wouldn't recommend freezing this dish as the freezer will make the noodles mushy.

Pairing Ideas

These noodles serve well with egg rolls, hot and sour soup, or cooked vegetables like choy sum, gai lan, Lemon Chicken, Cashew Chicken, Bang Bang Shrimp, Soy Garlic Tofu and more!

FAQ

Can I substitute the chicken with another protein?

Yes, feel free to substitute the chicken with sliced pork, beef, extra-firm tofu, shrimp, or more eggs.

Can I cook this in advance?

Yes, you can make this in advance and store it in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

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