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.
Calories in Hoisin Chicken Noodles
This recipe serves 4 and is 413 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Dried egg noodles: Dried egg noodles work really well for this kind of stir fry as they cook quickly and hold the sauce nicely. Cook just until tender, then drain well so they do not make the dish watery.
- Hoisin sauce: Hoisin sauce adds sweetness, depth and that lovely glossy takeaway-style flavour. Different brands can vary in sweetness and saltiness, so adjust the soy sauce slightly if needed. Look for good quality brands like Lee Kum Kee or Pearl River Bridge
- Sesame oil: A small amount of sesame oil gives the sauce a nutty flavour. It is quite strong, so a little goes a long way.
- Soy sauce: Regular soy sauce adds savoury flavour and seasoning to the sauce. Use light soy sauce if you can't get this. Look for good quality brands like Lee Kum Kee or Pearl River Bridge
- Dark soy sauce :Dark soy sauce gives the noodles a richer colour and deeper flavour. It is less salty than regular soy sauce, but much darker, so you only need a small amount. Look for good quality brands like Lee Kum Kee or Pearl River Bridge
- Water : A little water loosens the sauce so it coats the noodles and vegetables evenly without becoming too thick or sticky.
- Rice vinegar: Rice vinegar adds a gentle tang that balances the sweetness of the hoisin sauce. It helps keep the sauce from tasting too rich.
- Salt and black pepper: Just a pinch is enough, as the soy sauces and hoisin already add plenty of seasoning. Taste at the end before adding more salt.
- Chicken breast :Chicken breast keeps this stir fry lean and cooks quickly when sliced into thin strips. Try to slice it evenly so all the pieces cook at the same time.
- Garlic: Fresh garlic adds lots of flavour to the base of the stir fry. Mince it finely so it cooks quickly and blends into the sauce.
- Fresh ginger root :Fresh grated ginger adds warmth and a little zing. It works especially well with the garlic, soy and hoisin sauce.
- Red bell pepper: Red pepper adds sweetness, colour and a little crunch. Slice it into thin strips so it cooks quickly while still keeping some texture.
- Zucchini / courgette :Zucchini adds extra vegetables and softens nicely in the stir fry. Cut it into thin strips so it cooks quickly and blends well with the noodles.
- Carrot :Carrot adds sweetness, colour and crunch. Thin matchstick-style strips work best so they cook through without needing too much time in the pan.
- White cabbage :White cabbage bulks out the stir fry and adds a lovely tender-crisp texture. Shredding it finely helps it cook down quickly.
- Spring onions / green onions :Spring onions add freshness and a mild onion flavour. Stir some through at the end and save a little for garnish if you like.
- Cooking oil spray :Cooking oil spray helps keep the chicken and vegetables from sticking while keeping the dish lighter. Use a good non-stick wok or frying pan for best results.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is easy to adapt with whatever protein, noodles or vegetables you have on hand.
- Swap the chicken: Use thinly sliced beef, pork, turkey or prawns instead of chicken, adjusting the cooking time as needed.
- Make it vegetarian: Leave out the chicken and add tofu, meat-free chicken-style pieces or extra vegetables.
- Change the noodles: Egg noodles work well, but rice noodles, medium noodles or soba noodles can also be used. Cook them just until tender.
- Use different vegetables :Try mushrooms, beansprouts, broccoli, mange tout, sugar snap peas, baby corn or spinach.
- Adjust the sauce: Add more hoisin for sweetness, extra soy sauce for saltiness or a little more rice vinegar for tang.
- Add some heat: Stir in chilli flakes, fresh chilli, sriracha or chilli garlic sauce.
- Soy sauce alternatives :Tamari can be used for a gluten-free option, as long as the noodles and hoisin are also gluten-free.
- No sesame oil? :You can leave it out, but the sauce will lose a little of its nutty flavour.
- No dark soy sauce? :Use extra regular soy sauce instead. The noodles will be lighter in colour but still tasty.
"I love all the stir fry recipes on Slimming Eats"
Side Suggestions
These noodles are filling on their own, but they also work really well as part of a Chinese fakeaway-style feast. Serve them alongside favourites like egg fried rice, spring rolls, Chinese chicken curry, salt and pepper chicken or crispy chilli beef for a delicious spread.
See the Chinese Fakeaway Recipes
If you prefer not to add too many vegetables into the noodles, you can keep them simple and add some extra veg on the side instead. Steamed broccoli, stir-fried greens, sugar snap peas, pak choi, green beans or a simple mixed vegetable stir fry are all great options for a more balanced, healthy plate.
Storing, Freezing and Reheating
Storing
Allow the noodles to cool, then transfer to an airtight container and store in the fridge for up to 3 days.
Freezing
This recipe is best enjoyed fresh, as the noodles and vegetables can soften after freezing and reheating. If you do freeze it, allow it to cool completely, portion into freezer-safe containers and freeze for up to 2 months.
Reheating
Reheat in a frying pan or wok over a medium heat with a splash of water to loosen the sauce and stop the noodles from drying out. You can also reheat in the microwave until piping hot, stirring halfway through.
More Noodle Recipes
Love Noodles? Check out some of these other recipes:
See more Noodle Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Hoisin Chicken with Noodles
Hoisin Chicken with Noodles - tender strips of chicken breast and vegetables with egg noodles all coated in a delicious Hoisin Sauce
Ingredients
- 200 g egg noodles , dried
- 6 tablespoons of Hoisin Sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon dark soy sauce
- 60 ml water
- 1 tablespoon rice vinegar
- pinch salt and black pepper
- 300 g uncooked chicken breast , slice into thin strips
- 3 cloves garlic , minced
- 1 tablespoon of grated fresh ginger root
- 120 g red bell pepper , sliced into thin strips
- 120 g zucchini (courgette) , sliced into thin strips
- 100 g carrot , sliced into thin strips
- 150 g white cabbage , shredded
- 4 (spring onions) green onions, sliced
- cooking oil spray
Instructions
- 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!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 413Total Fat 4gSaturated Fat 0.5gCarbohydrates 66gFiber 4gSugar 23gProtein 31g
Emma says
Absolutely delicious. x
Katie says
Hi, this looks delicious but I'm curious about how the SW syns have been calculated to 4? The Sesame Oil is 2.5 syns total and from what I remember everything else is free? Does this depend on the type of Hoisin Sauce you use? Thanks!
Siobhan (Slimming Eats) says
the syns come from the oil and the Hoisin sauce, remember Hoisin sauce is not syn free, syns will vary from different brands, so ensure you syn according to the one you use.
liz says
Made it. My husband loved it. Good dish . And fast. Thank so much for recipe
Samantha ROBERTS says
Hi.. Can you reheat or eat cold? I want make for luch at work?
Thanks
Marion Anderson says
I've just had this for my tea - it was lovely. I made half the quantity and, as I live on my own, I have enough for tomorrow. I'll be making this again. Thank you Siobhan.
Caroline says
Hi! This was absolutely delicious!! I have to say that all my attempts at making any type of Chinese in the past, this was the best by far! The sauce ingredients are fantastic. And for 4 Syns it is 100% worth it so a big thank you!
Kayleigh says
Can anyone help i put the values into the slimming world app so I could add it to my diary and it comes up as 0.5syns? Where the 4syns coming from?
Siobhan (Slimming Eats) says
the syns come from Hoisin sauce (which is not free, brands will vary) and the sesame oil.
Janet says
Me and my partner made this Saturday night it was hanging so much flavours.Sorry about the pic but we ate it all up.xx
Debbie says
I love all things Asian food so this made for a delicious dinner! I replaced the courgette with bean sprouts as I love the crunchiness they add to stir fries. This was also quick and easy, thank you!
Lyndsey Scott says
Absolutely amazing recipe!
Tastes better than a Chinese, we tend to have this on a weekend as its like having a takeaway but you've cooked it and no exactly what went in it... I've also used turkey steaks instead of chicken and its a winner!
Shane says
I deviated slightly and increased portion sizes. Still turned out incredible. Thank you for the new saved recipe.