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); ½ lb chicken breast (or skinless boneless chicken thighs into ¼-inch thick pieces); 1 cup napa cabbage (chopped); 1 red bell pepper (julienned); ½ cup carrot (julienned); 2 green onions (chopped into 2-inch long pieces); 1.5 tablespoon vegetable oil (or any neutral cooking oil); 1.5 tablespoon water (cold); 1/2 tablespoon soy sauce (or light soy sauce); 1/2 tablespoon cornstarch (or tapioca starch/potato starch); 1/4 teaspoon baking soda; 1/2 tablespoon vegetable oil (or any neutral cooking oil); 1/4 cup hoisin sauce; 1 tablespoon oyster sauce (or vegetarian stir-fry sauce); 1 tablespoon soy sauce (or light soy sauce); 1 tablespoon soy sauce; 1/2 tablespoon shaoxing wine (or dry sherry/dry white wine/chicken broth); 1/2 tablespoon cornstarch (or tapioca starch/potato starch); 1 tablespoon white granulated sugar (or cane sugar); 2 garlic cloves (minced); ¼ cup chicken broth (low sodium)

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Thick chewy noodles in a sweet and savory sauce with tender chicken, vegetables and aromatics. These easy hoisin chicken noodles are ready in 30 minutes! A great main or meal for the whole family. If you love the flavors of hoisin, this is for you.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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These hoisin chicken noodles feature juicy chicken, carrots, red pepper bell pepper, cabbage, green onions and garlic stir-fried in a sweet and savory sauce.

When I’m craving noodles with a sweet taste profile, these are the noodles I make. The hoisin sauce compliments the noodles and chicken balancing out the salty flavors. If you’re not a fan of chicken, I also share a recipe for Hoisin Beef Noodle Stir Fry.

Hoisin chicken noodles aren't a common dish served at Chinese restaurants. I developed this Asian recipe since my husband loves hoisin, so I thought why not share it on the blog!

Why you'll love this recipe:

made in 30 minutes or less!
customizable if you want to change the protein or vegetables for ones you enjoy (see substitutes below).
great for the whole family, including kids.
packed with vegetables for that fiber content!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Fresh Lo Mein Noodles: or substitute with miki noodles, udon noodles, yaki soba or cooked spaghetti.
Chicken Breast: or substitute with skinless boneless chicken thighs. Not a fan of chicken? Substitute with beef, pork shoulder, or shrimp.
Napa Cabbage: or substitute with green cabbage, red cabbage, bok choy, gai-lan or yu choy sum.
Red Bell Pepper: or substitute with yellow, orange, green bell peppers, snap peas or snow peas.
Carrot: or substitute with celery or mung bean sprouts.
Green Onions: or substitute with half of a small cooking onion.
Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.

Chicken Marinade

Water: cold or room temperature.
Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce, tamari sauce, or coconut aminos.
Cornstarch: or substitute with tapioca starch or potato starch.
Baking Soda
Neutral Cooking Oil

Noodle Sauce

Hoisin Sauce: a dark brown thick sweet sauce that is available at any Asian grocer or select Western grocers.
Oyster Sauce: or substitute with vegetarian stir-fry sauce.
Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce, tamari sauce, or coconut aminos.
Dark Soy Sauce: this is darker and thicker than regular soy sauce. Or substitute with mushroom soy sauce.
Shaoxing Wine: this is a Chinese rice cooking wine. Or substitute with dry sherry wine, dry white wine or chicken broth.
Cornstarch: or substitute with tapioca starch or potato starch.
White Granulated Sugar: or substitute with cane sugar, or honey.
Garlic Cloves: or substitute with ¼ teaspoon garlic powder.
Chicken Broth: low-sodium kind. Or substitute with cold water.

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

Expert Tips

Don't skip the baking soda or cornstarch in the marinade as these velvet the meat making it taste super tender.
Marinate the chicken for 15-20 minutes, but don't marinate past this time frame or it will make the chicken taste mushy.
Prepare ingredients in advance as the cooking process is quick!
Don't over blanch the noodles as they will be stir-fried in a hot pan later. Just blanch until the noodles loosen, about 30 seconds.
Fry the chicken until golden for extra flavor!
Don't over stir-fry the noodles. Once it's mixed with the sauce and other ingredients, you can remove it off the heat.

Instructions

Below are step-by-step instructions on how to make hoisin chicken noodles:

In a medium size bowl, marinate sliced chicken with marinade ingredients as listed above for 15-20 minutes at most. Do not marinate past this time frame.

In a medium size bowl, marinate sliced chicken with marinade ingredients as listed above for 15-20 minutes at most. Do not marinate past this time frame.

In small bowl, combine noodle sauce ingredients as listed above and set aside.

In small bowl, combine noodle sauce ingredients as listed above and set aside.

In a large pan filled two-thirds with water, bring to a boil on high heat. Blanch noodles for 30 seconds or just until loosened. Strain the noodles in a colander and set aside. Do not rinse off with cold water.

In a large pan filled two-thirds with water, bring to a boil on high heat. Blanch noodles for 30 seconds or just until loosened. Strain the noodles in a colander and set aside. Do not rinse off with cold water.

Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Fry marinated chicken until cooked through and golden, about 4-5 minutes. Remove chicken from the pan and set aside.

Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Fry marinated chicken until cooked through and golden, about 4-5 minutes. Remove chicken from the pan and set aside.

Add remaining oil into the pan. Sauté carrots, bell pepper, and cabbage for 60 seconds or until crisp and slightly tender.

Add remaining oil into the pan. Sauté carrots, bell pepper, and cabbage for 60 seconds or until crisp and slightly tender.

Add in the noodles followed by the noodle sauce. Toss until noodles are evenly coated in sauce. Add in the cooked chicken and green onions. Toss everything together until the sauce has caramelized and the noodles have absorbed most of it. Serve and enjoy!

Add in the noodles followed by the noodle sauce. Toss until noodles are evenly coated in sauce. Add in the cooked chicken and green onions. Toss everything together until the sauce has caramelized and the noodles have absorbed most of it. Serve 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 don't recommend freezing hoisin chicken noodles as the freezer will make the noodles and vegetables mushy.

Pairing Suggestions

Hoisin chicken noodles serve well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
white or brown rice, cauliflower rice, or fried rice
chow mein, lo mein, plain noodles, soup noodles
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Sweet Chili Chicken, Szechuan Chicken, Beef Mushroom Stir Fry, Mongolian Beef, Honey Walnut Shrimp, Egg Foo Young, Soy Garlic Tofu, Chinese Braised Tofu and more!

FAQ

Can I cook this in advance?

Hoisin noodles can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot.

Is there a substitute for hoisin sauce?

Unfortunately, there is no substitute that exactly matches the taste of hoisin sauce in my own experience. You can try making it yourself from scratch by referring to online recipes.

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