Hoisin Chicken Noodles
Servings: 4 servings
Calories: 885kcal
This Hoisin Chicken Noodle recipe is better than takeout! Simple ingredients, easy steps, and incredible flavour. Perfect for any night of the week.
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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.
Video
Notes
For Gluten-Free Variation - Substitute egg noodles with gluten-free rice noodles, quinoa noodles, or kelp noodles.
For Vegetarian/Vegan Variation - Replace chicken with extra-firm tofu, tempeh, or seitan. Marinate the tofu for extra flavour.
Leftover Hoisin Chicken Noodles can be stored in the refrigerator for up to 3 days.
No matter how you choose to serve your hoisin chicken noodles, remember to enjoy them immediately while they're hot and fresh!
Nutrition
Calories: 885kcal | Carbohydrates: 99g | Protein: 43g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1346mg | Potassium: 788mg | Fiber: 5g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg
