Hoisin Chicken with Noodles - tender strips of chicken breast and vegetables with egg noodles all coated in a delicious Hoisin Sauce
Hoisin sauce is one of my favourite sauces when it comes to Chinese food, I love the flavours it adds to any dish and it really can take the simpliest of ingredients to a whole other level.
From just vegetables and rice, to noodles, beef, fish, duck or as is featured here, strips of chicken breast, vegetables and yummy egg noodles.
The best variety of Hoisin Sauce
When it comes to Hoisin Sauce there are a whole heap of varieties out there, different brands, some even with a spicy kick, so it's always best to choose one that's tried and tested and you know you love.
I tend to always by my sauces including soy sauce from a Chinese Supermarket, they really do have the best ones with the best flavours, supermarket own brands just don't always compare in my opinion.
My favourite Hoisin Sauce is from Lee Kum Lee, in fact when it comes to any kind of Chinese sauce, including just soy sauce, it is the brand I go for most often, second favourite is Pearl River Bridge, but I am not sure if they do a Hoisin Sauce.
Dark Soy Sauce
There are many different types of soy sauce out there, Japanese ones like Kikkoman, Tamari (which is a often made with very little or no wheat although not always gluten free), then you have the typical Chinese Soy Sauce and on top of that you have dark and light soy sauces.
Despite the name light or dark soy sauce, light is usually saltier than dark soy sauce, dark has a much richer flavour and deeper colour.
In this recipe I use both standard soy sauce (it says neither light or dark on the bottle) and then Dark Soy sauce, it must say Dark on the bottle or you will not get that rich deep colour and flavour you see on the noodles.
When it comes to which Dark Soy Sauce to use, I always buy mine from the Chinese supermarket and again Pearl River Bridge is the brand I choose most often.
I use chicken breast in this recipe, but chicken thigh is fine too and if you don't fancy chicken, why not try it with some strips of pork, beef or even prawns (shrimps).
You can even make this completely meat free by just upping the vegetables to replace the amount of chicken used.
Best Vegetables for Hoisin Chicken and Noodles
For the vegetables in this recipe, I usually go for zucchini (courgette), carrot, red pepper and then some shredded cabbage. Apart from the shredded cabbage I slice the vegetables into thin little sticks using my santoku knife (best knife ever btw).
Don't have those vegetables on hand? You really can swap out for any vegetables you like, just make sure you keep the quantities about the same, otherwise you won't have enough sauce to cover everything.
Some other great vegetables are:
- Different coloured bell peppers
- Bean Sprouts
- Baby Corn
- Mange Tout or Sugar Snap Peas
- Small Broccoli Florets
More Noodle Recipes
Love Noodles? Check out some of these other recipes:
- CHILLI BEEF NOODLES
- GINGER CHICKEN WITH MUSHROOMS AND NOODLES
- EASY PEANUT CHICKEN NOODLES
- CHICKEN SINGAPORE NOODLES
- GINGER AND GARLIC SHRIMP WITH NOODLES
- SWEET CHILLI PRAWNS AND NOODLES
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- 200g dried egg noodles
- 6 tablespoons of Hoisin Sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon dark soy sauce
- ¼ cup (4 tablespoons) of water
- 1 tablespoon rice vinegar,
- salt and black pepper
- 300g uncooked chicken breast, slice into thin strips
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger root
- 120g red pepper, sliced into thin strips
- 120g of zucchini, sliced into thin strips
- 100g carrot, sliced into thin strips
- 150g of white cabbage shredded
- 4-5 (spring onions) green onions, sliced
- cooking oil spray
- Cook the noodles according to package instructions, set aside.
- Whisk together the Hoisin sauce, sesame oil, soy sauces, rice vinegar and water, set aside
- Heat a large frying pan or wok over a medium-high heat, spray with cooking oil spray add the chicken, a little pinch of salt and black pepper, garlic and ginger and cook until lightly browned, remove and set aside.
- Add the vegetables and stir fry for a couple of minutes.
- Add back in the chicken, noodles and the sauce, continue to stir fry (tossing everything together as you do) for a minute or two until everything is well coated in the sauce.
- Sprinkle with the chopped spring onions (green onions), serve and enjoy!!
This recipe is dairy free, Slimming World and Weight Watchers friendly
- Slimming World - 4 syn per serving
- WW Green Smart Points - 11 per serving
- WW Blue Smart Points - 10 per serving
- WW Purple Smart Points - 10 per serving
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TOMORAL Measuring Cups and Spoons
ProCook Professional Anodised Non-Stick Saute Pan with Lid - 28cm - 4.2L - Induction Pan with Toughened Glass Lid and Heat-Resistant Handles
Santoku Knife-MAD SHARK Pro Kitchen Knife 7 Inch Santoku Knife,Best Quality German High Carbon Stainless Steel Knife with Ergonomic Handle,Ultra Sharp,Best Choice for Home Kitchen and Restaurant
Nutrition InformationServing Size 1 SERVING
Amount Per Serving Calories 413Total Fat 4.2gSaturated Fat 0.5gCarbohydrates 66.5gFiber 4.4gSugar 23.1gProtein 31.7g