Quick & Easy Hoisin Chicken Noodles Recipe

Introduction

Quick & Easy Hoisin Chicken Noodles is a vibrant and flavorful stir-fry that comes together in just 30 minutes. Tender chicken, fresh vegetables, and a savory hoisin-based sauce coat soft lo mein noodles for a satisfying weeknight meal the whole family will love.

Ingredients

• 14 oz lo mein noodles (fresh kind)
• ½ lb chicken breast or skinless boneless chicken thighs, cut into ¼-inch thick pieces
• 1 cup napa cabbage, chopped
• 1 red bell pepper, julienned
• ½ cup carrot, julienned
• 2 green onions, cut into 2-inch pieces
• 1.5 tbsp vegetable oil (or any neutral cooking oil)
• 1.5 tbsp cold water
• ½ tbsp regular soy sauce (or light soy sauce)
• ½ tbsp cornstarch (or tapioca starch/potato starch)
• ¼ tsp baking soda
• ½ tbsp vegetable oil (or any neutral cooking oil)
• ¼ cup hoisin sauce
• 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
• 1 tbsp regular soy sauce (or light soy sauce)
• 1 tbsp dark soy sauce
• ½ tbsp Shaoxing wine (or dry sherry, dry white wine, or chicken broth)
• ½ tbsp cornstarch (or tapioca starch/potato starch)
• 1 tbsp white granulated sugar (or cane sugar)
• 2 garlic cloves, minced
• ¼ cup chicken broth (low sodium)

Instructions

1. Step 1: In a medium bowl, combine the chicken with 1.5 tbsp vegetable oil, 1.5 tbsp cold water, ½ tbsp soy sauce, ½ tbsp cornstarch, and ¼ tsp baking soda. Marinate the chicken for 15-20 minutes, but do not exceed this time.
2. Step 2: In a small bowl, mix together the hoisin sauce, oyster sauce, 1 tbsp regular soy sauce, dark soy sauce, Shaoxing wine, ½ tbsp cornstarch, sugar, minced garlic, and chicken broth. Set this noodle sauce aside.
3. Step 3: Bring a large pan filled two-thirds with water to a boil over high heat. Blanch the noodles for 30 seconds or just until loosened. Drain in a colander and set aside without rinsing with cold water.
4. Step 4: Heat 1 tbsp vegetable oil in a large pan over medium heat. Fry the marinated chicken until cooked through and golden, about 4-5 minutes. Remove the chicken and set aside.
5. Step 5: Add the remaining vegetable oil to the pan. Sauté the carrots, red bell pepper, and napa cabbage for about 60 seconds, until crisp-tender.
6. Step 6: Add the prepared noodles and pour in the noodle sauce. Toss everything to coat the noodles evenly in the sauce.
7. Step 7: Return the cooked chicken and add the green onions. Toss together until the sauce thickens and caramelizes slightly, and the noodles absorb most of the sauce. Serve immediately and enjoy!

Tips & Variations

• Substitute chicken thighs for a juicier and more flavorful result.
• Add a splash of sesame oil at the end for a nutty aroma.
• Use tofu or shrimp instead of chicken for a different protein option.
• Feel free to swap in other vegetables like snap peas or broccoli for added crunch.
• Do not over-marinate the chicken, as longer marinating can affect the texture negatively.

Storage

Store any leftover hoisin chicken noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or broth to loosen the sauce if needed. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh lo mein noodles?

Yes, you can use dried noodles. Cook them according to package instructions until al dente, then drain and proceed with the recipe. Be sure not to overcook as the noodles will cook further when stir-frying.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry, dry white wine, or even chicken broth can be used as alternatives to add depth to the sauce’s flavor.

Quick & Easy Hoisin Chicken Noodles Recipe

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This Quick & Easy Hoisin Chicken Noodles recipe features tender chicken pieces stir-fried with colorful vegetables and fresh lo mein noodles, all coated in a flavorful hoisin-based sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both satisfying and vibrant with Asian-inspired flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• ½ lb chicken breast, sliced into ¼-inch thick pieces
• 1.5 tablespoon water (cold)
• ½ tablespoon regular soy sauce (or light soy sauce)
• ½ tablespoon cornstarch (or tapioca starch/potato starch)
• ¼ teaspoon baking soda
• ½ tablespoon vegetable oil (or any neutral cooking oil)

For the Sauce

• ¼ cup hoisin sauce
• 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 1 tablespoon regular soy sauce (or light soy sauce)
• 1 tablespoon dark soy sauce
• ½ tablespoon shaoxing wine (or dry sherry/dry white wine/chicken broth)
• ½ 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)

Other Ingredients

• 14 oz lo mein noodles (fresh kind)
• 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) for cooking vegetables

Instructions

1. Marinate the Chicken: In a medium bowl, combine the sliced chicken breast with cold water, soy sauce, cornstarch, baking soda, and vegetable oil. Mix well and let the chicken marinate for 15-20 minutes, but do not exceed this time to ensure optimal tenderness and texture.
2. Prepare the Sauce: In a small bowl, mix together hoisin sauce, oyster sauce, regular soy sauce, dark soy sauce, shaoxing wine, cornstarch, sugar, minced garlic, and chicken broth. Stir until all ingredients are fully combined and the cornstarch is dissolved. Set this sauce mixture aside.
3. Blanch the Noodles: Fill a large pan about two-thirds full with water and bring it to a rolling boil over high heat. Add the fresh lo mein noodles and blanch them for about 30 seconds, just enough to loosen them. Drain the noodles in a colander and set aside without rinsing the noodles to preserve their texture.
4. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated chicken slices and stir-fry for 4-5 minutes until the chicken is cooked through and golden brown. Remove the chicken from the pan and set aside.
5. Sauté the Vegetables: In the same pan, add the remaining 1.5 tablespoons of vegetable oil. Quickly sauté the julienned carrots, red bell pepper, and chopped napa cabbage for about 60 seconds until they are crisp yet slightly tender, preserving their fresh texture and colors.
6. Toss Noodles with Sauce: Add the blanched noodles to the sautéed vegetables, then pour the prepared sauce over the noodles. Toss everything together thoroughly to ensure the noodles are evenly coated with the flavorful sauce.
7. Combine Chicken and Green Onions: Return the cooked chicken to the pan along with the chopped green onions. Toss all the ingredients together until the sauce thickens and caramelizes slightly, and the noodles have absorbed most of the sauce. Serve the dish hot and enjoy your delicious hoisin chicken noodles!

Notes

• Do not marinate the chicken for more than 20 minutes to avoid a mushy texture.
• Do not rinse the noodles after blanching to keep their ideal chewiness.
• Adjust the sugar in the sauce according to your preferred sweetness level.
• You can substitute chicken thighs for a juicier result.
• If you prefer spicier noodles, add a splash of chili oil or fresh chili flakes when tossing the noodles.
• Use fresh lo mein noodles for the best texture; dried noodles will require a different cooking time.

Keywords: Hoisin chicken noodles, quick chicken stir-fry, lo mein recipe, easy Chinese noodles, weeknight dinner