You guys, I'm so excited to share this Hoisin Chicken Noodles recipe with you! It's one of my all-time favorites, and I know you're going to love it too. It's super simple to make, but the flavours are out of this world. Get ready to impress yourself (and your friends!) with this amazing dish!
This recipe is quick and easy, making it ideal for those busy weeknights when you don't have a lot of time to cook but still want a home-cooked meal.
If you want a noodle recipe but in a sweet version, I suggest you try my noodle kugel with raisins, and you won't regret it.
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My Hoisin Chicken Noodles recipe it's likely inspired by Cantonese cooking, where hoisin sauce is frequently used in stir-fries with meat and vegetables. The addition of noodles transforms it into a complete and satisfying meal.
While this dish may not have a documented "inventor" or a specific date of origin, it reflects the evolution of Chinese cuisine and the adaptation of traditional techniques and ingredients to create new and exciting flavours.
Ingredients
This hoisin chicken noodles is a delightful exploration of textures and tastes, showcasing the versatility of classic Chinese ingredients and techniques. Let's delve into the components that make this stir-fry so special:
- 600 g Chicken Thighs: We utilize boneless, skinless chicken thighs for their succulence and rich flavour. Thighs remain tender even when cooked at high heat, ensuring a satisfying bite in every mouthful.
- 480 g Egg Noodles: These delicate wheat noodles, prized for their ability to absorb flavours, readily soak up the luscious hoisin sauce.
Vegetables
- One Red Onion: Pungent and with a touch of sweetness, red onion provides a foundational layer of flavour.
- Half Red Pepper: Adding a sweet and slightly bitter note, red pepper provides a vibrant colour contrast and a satisfying crunch.
- 170 g Button Mushrooms: These earthy and umami-rich fungi offer a meaty texture and a subtle sweetness. They absorb the flavours of the sauce beautifully.
- 120 g Bamboo Shoots: With a tender-crisp texture and a slightly sweet and nutty flavor, bamboo shoots add an intriguing dimension to the stir-fry.
- 3 cloves of Garlic: Aromatic and indispensable in stir-fries, garlic delivers a pungent kick that enhances the savoury profile of the dish.
- Four Spring Onions: Utilizing both the white and green parts of the spring onion adds depth and visual appeal.
- 2 tablespoon Chives: These aromatic herbs offer a delicate onion flavour and a vibrant green colour. They provide a final touch of freshness and visual appeal.
For Seasoning
- 2 tablespoon Hoisin Sauce: A cornerstone of Cantonese cuisine, hoisin sauce delivers a complex interplay of sweet, salty, and umami flavours.
- 2 tablespoon Soy Sauce: This fermented soybean sauce contributes a salty, umami punch that balances the sweetness of the hoisin.
- 2 teaspoon Brown Sugar: A touch of brown sugar adds a hint of molasses-like sweetness and helps to create a balanced flavour profile.
- ½ teaspoon Chilli Flakes: These dried chile fragments provide a customizable level of heat. Their fiery kick adds another dimension to the stir-fry.
- 1 teaspoon Ground Black Pepper: Freshly ground black pepper provides a subtle heat and a hint of floral aroma, enhancing the savoury notes of the dish.
- 1 teaspoon Sea Salt: Enhancing the flavours of all the ingredients, sea salt provides essential minerals and balances the overall taste.
How to Make the Hoisin Chicken Noodles?
Prepare the Vegetables
We begin our preparation with the vegetables, specifically the red pepper. Utilizing half a pepper, we'll employ a thin slicing technique to ensure it cooks efficiently in the stir-fry.
Next, we prepare the red onion, dicing it into larger pieces to maintain its presence and texture within the dish.
Continuing with the aromatics, we'll cut the spring onions into larger pieces and thinly slice the garlic cloves.
Prepare the Meat
Finally, we prepare the chicken thighs. These are boneless and skinless, requiring only to be cut into bite-sized strips.
Frying the Meat
Following tradition, we'll use a wok to prepare this recipe. Heat two tablespoons of olive oil in the wok over medium-high heat. Now, let's introduce the chicken and begin the stir-fry.
Stir-fry the chicken over medium-high heat, ensuring it cooks evenly and loses its raw pink hue, approximately two to three minutes. Then, reduce the heat to medium, allowing the chicken to gently release its juices and continue cooking for another 4-5 minutes.
Add the Vegetables
Incorporate the diced red onion, allowing it to soften alongside the chicken for 2-3 minutes, stirring occasionally to ensure even cooking.
Next are the cloves of garlic and the sliced red pepper, which will give this dish a little colour. Season with soy sauce, sea salt, freshly ground black pepper and a bit of chili flakes.
Allow the chicken and aromatics to meld for a minute or two, then incorporate the spring onions, mushrooms button, and bamboo shoots.
Next, we introduce the hoisin sauce, the star of this dish. Thoroughly combine the sauce with the chicken and vegetables, allowing it to coat every ingredient. Continue to stir-fry for 4-5 minutes, until the vegetables soften slightly and the chicken is cooked through.
Add the Fresh Noodles
Finally, we incorporate the fresh egg noodles and half of the chopped chives. If necessary, add half a cup of water to ensure sufficient moisture for the noodles to cook thoroughly. Cover the wok and allow the noodles to simmer for 2-3 minutes, or until they reach the desired tenderness.
Garnish with the remaining chives and any leftover spring onion greens. This concludes our Hoisin Chicken Noodles recipe, prepared in my signature style. I highly recommend giving it a try!
Substitutions
By understanding the role of each ingredient in the recipe, you can confidently make substitutions that suit your dietary needs, preferences, and ingredient availability while still enjoying a delicious and satisfying Hoisin Chicken Noodles dish.
- Gluten-Free - Substitute egg noodles with gluten-free rice noodles, quinoa noodles, or kelp noodles.
- Sweetness - Use a small amount of honey or maple syrup instead of brown sugar for a different kind of sweetness.
- Vegetarian/Vegan - Replace chicken with extra-firm tofu, tempeh, or seitan. Marinate the tofu for extra flavour.
How to Serve the Chicken Noodles?
Serve the hoisin chicken noodles in individual bowls. This is the most common and practical way to enjoy this dish. Don't forget the final touch! Sprinkle with the remaining chives and spring onion greens for a pop of colour and fresh flavour.
Or you can serve the noodles on a large platter for a family-style meal, allowing everyone to share. For a fun twist, use lettuce cups or tortillas to create hoisin chicken noodle wraps.
Finally no matter how you choose to serve your hoisin chicken noodles, remember to enjoy them immediately while they're hot and fresh!
Flavour Fusions
Feel free to experiment and create your own unique Hoisin Chicke Noodles masterpiece using this ideas:
- Thai Inspiration: Add a tablespoon of Thai red curry paste or green curry paste to the sauce for a Thai-inspired twist.
- Korean Flair: Use gochujang (Korean chili paste) instead of hoisin sauce for a spicy and savoury Korean flavour profile.
- Shrimp or Prawns: Add a seafood twist by using shrimp or prawns. These cook quickly, so add them towards the end of the stir-fry.
See this frozen mussels recipe on my website!
Storage
Leftover Hoisin Chicken Noodles can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a pan on the stovetop over low heat.
FAQ
Hoisin sauce is a beloved condiment in Chinese cuisine, particularly in Cantonese cooking, where its versatility shines. Is frequently added to stir-fries to provide a rich, savoury depth and a touch of sweetness.
Hoisin sauce is used to marinate meats, adding flavour and tenderizing them before grilling, roasting, or stir-frying.
Is also a popular dipping sauce for various dishes, adding a burst of flavour to everything from dumplings and spring rolls to roasted meats and vegetables.
Hoisin glaze can be described as a balanced and harmonious blend of sweet, salty, and savoury flavours with a hint of spice and tanginess. It's often compared to barbecue sauce, but with a more complex and nuanced flavour profile.
The exact taste of hoisin glaze can vary slightly depending on the brand and specific recipe. Some may be sweeter, while others may have a more pronounced tanginess or spiciness.
While both hoisin sauce and soy sauce are staples in Chinese cuisine, they have distinct differences in flavour, ingredients, and uses.
Hoisin Sauce Flavour: Sweet, salty, and umami-rich with subtle tanginess and spiciness. Often compared to barbecue sauce, but with more complexity.
Soy Sauce Flavour: Primarily salty and umami, with variations in intensity and sweetness depending on the type (light, dark, etc.).
Related
Looking for other recipes with pasta like the hoisin chicken noodles? Try these:
Hoisin Chicken Noodles
Equipment
- 1 wok
- 1 chopping board
Ingredients
- 600 g chicken thigh deboned
- 480 g noodle fresh, Asian
- 1 pc red onion medium-size
- ½ pc red pepper kapia
- 3 pcs garlic cloves
- 170 g mushrooms button
- 120 g bamboo shoots
- 4 pcs spring onion
- 2 tablespoon chives fresh
- 2 tablespoon soy sauce dark
- 2 tablespoon hoisin sauce
- 2 teaspoon brown sugar demerara
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 tablespoon olive oil extra virgin
- ½ teaspoon chilli flakes dried
Instructions
- Thin slice the red pepper, dice it into larger pieces the red onion, cut the spring onions into larger pieces and thinly slice the garlic cloves.
- Cut the chicken thighs into bite-sized strips.
- Heat the olive oil in the wok over medium-high heat, introduce the chicken and begin the stir-fry.
- Fry the chicken over medium-high heat, ensuring it cooks evenly and loses its raw pink hue, approximately two to three minutes. Reduce the heat to medium, and continue cooking for another 4-5 minutes.
- Add the diced red onion, allowing it to soften alongside the chicken for 2-3 minutes, stirring occasionally to ensure even cooking.
- Next are the cloves of garlic and the sliced red pepper. Season with soy sauce, sea salt, freshly ground black pepper and a bit of chili flakes.
- Allow the chicken and aromatics to meld for a minute or two, then incorporate the spring onions, mushrooms button, and bamboo shoots.
- Combine the hoisin sauce with the chicken and vegetables, allowing it to coat every ingredient. Continue to cook for 4-5 minutes.
- Add the fresh egg noodles and half of the chopped chives. If necessary, add half a cup of water to ensure sufficient moisture for the noodles. Cover the wok and allow the noodles to simmer for 2-3 minutes.
- Garnish with the remaining chives and any leftover spring onion greens, and serve.
Vasile says
Delicious Asian dish.