Easy Hoisin Chicken Noodles

Hoisin Chicken Noodles. Thick yellow noodles covered in a glossy savoury sweet sauce accompanied with chicken and greens. A delicious, easy, quick meal for dinner or lunch. Scrumptious with every bite! Ready in just 30 minutes.

5 from 5 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch

Cuisine asian, Chinese

Servings

Calories 677 kcal

Ingredients

2 boneless skinless chicken thighs sliced
3 cups leafy greens chopped
2 carrot sliced into matchsticks
800 grams thick yellow noodles (also known as Miki Noodles)
2 tbsp Shaoxing Cooking Wine
2 eggs whisked
3 tsp vegetable oil

Chicken marinade:

Noodle sauce:

3 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp regular soy sauce
1 tsp white granulated sugar
½ tbsp sesame oil
1 tsp garlic minced
½ tsp cornstarch
½ cup water

Instructions

In a medium size bowl, mix together your marinade and add in chicken thigh slices. Mix well and set aside.
In another bowl, whisk together your noodle sauce ingredients. Set aside and prepare the vegetables.
Then in a wok or large pan filled with water, bring to a boil and carefully lower noodles. Loosen and blanch for just 20-30 seconds. Quickly strain in a colander.
In the same pan, add 2 tsp cooking oil and fry chicken until 75% cooked (no longer pink). Then add cooking wine to deglaze the pan.
To the same pan, add carrots and fry until softened, about 2 minutes. Next add leafy greens and fry until leaves have wilted.
Push everything to the side, add 1 more tsp of oil and pour in whisked eggs. Fry eggs until they are cooked and break them apart in pan.
Throw in strained noodles. Pour in noodle sauce. Give everything a mix until combined. Remove off heat immediately. Serve hot and enjoy!

NOTES

This dish will last up to 4 days stored in the fridge in an airtight container.

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Suggested Equipment & Products

Wok

Non stick wok

Large Non-Stick Pan

Measuring Set

Cutting Board

Santoku Knife

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