Easy Hoisin Chicken Noodles

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Diet: Kosher, Low Lactose

Keyword: chicken noodle, chicken noodle recipe, hoisin chicken noodle, hoisin chicken noodle recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 887kcal

Author: Timea

This 30-minute Easy Hoisin Chicken Noodles recipe features tender chicken thighs, crisp veggies, and chewy egg noodles tossed in a rich, sweet-and-savory hoisin stir-fry sauce. Better than takeout and perfect for quick weeknight dinners!

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Equipment

1 wok
1 chopping board

Ingredients

For the Hoisin Stir-Fry Sauce

2 tablespoon hoisin sauce
2 tablespoon soy sauce dark
2 teaspoon brown sugar demerara
½ teaspoon chilli flakes dried
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground

For the Stir-Fry

600 g chicken thigh boneless, skinless, sliced into strips
480 g noodle fresh, Asian
2 tablespoon olive oil extra virgin
1 pc red onion medium-size, diced
½ pc red pepper kapia, thinly sliced
3 cloves garlic thinly sliced
170 g mushrooms button sliced
120 g bamboo shoots
4 pcs spring onion cut into 1-inch pieces
2 tablespoon chives fresh, chopped
2 tablespoon water optional, if extra moisture is needed

Instructions

Prep the Sauce & Ingredients: In a small bowl, whisk together the hoisin sauce, dark soy sauce, brown sugar, chili flakes, black pepper, and sea salt until smooth. Slice the red pepper, dice the red onion, thinly slice the garlic, and cut spring onions into 1-inch pieces. Cut chicken thighs into bite-sized strips.
Stir-Fry the Chicken: Heat oil in a wok or large skillet over medium-high heat. Add chicken strips and stir-fry for 2–3 minutes until browned on the outside. Reduce heat to medium and cook for another 4–5 minutes until chicken is cooked through.
Sauté the Vegetables: Add diced red onion to the wok and cook for 2–3 minutes until softened. Add garlic and red pepper strips, sautéing for 1–2 minutes until fragrant. Incorporate spring onions, mushrooms, and bamboo shoots.
Add Sauce: Pour the pre-mixed hoisin sauce over the chicken and vegetables. Toss everything together over medium-high heat for 4–5 minutes so all ingredients are well coated and cooked through.
Combine & Simmer Noodles: Fold in fresh egg noodles and half of the chopped chives. If the wok feels dry, add 2–3 tablespoons of water. Cover wok with a lid and simmer for 2–3 minutes until noodles are heated through.
Garnish & Serve: Remove from heat, garnish with remaining chives and spring onion greens, and serve immediately!

Video

Notes

• Gluten-Free Variation: Substitute egg noodles with gluten-free rice or quinoa noodles. Use certified gluten-free hoisin sauce and swap dark soy sauce for tamari or coconut aminos.

• Vegetarian / Vegan Variation: Replace chicken with extra-firm pressed tofu or tempeh. Pan-fry tofu cubes until golden before tossing them into the sauce.

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium-low heat with a splash of water, or microwave in 60-second intervals until hot.

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