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Quick & Easy Hoisin Chicken Noodles Recipe

4.9 from 133 reviews

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.

Ingredients

Scale

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