Quick & Easy Hoisin Chicken Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
486 kcal
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Course
Main Course
Quick & Easy Hoisin Chicken Noodles
Description
The Quick & Easy Hoisin Chicken Noodles recipe features thinly sliced chicken thighs marinated with soy sauce, hoisin, sesame oil, and a touch of sugar, contributing depth to the protein. Fresh bok choy and carrot add a crisp texture and subtle sweetness to the dish. After soaking the lo mein noodles briefly to loosen them without rinsing, the chicken is quickly cooked with Shaoxing wine to enhance its flavor before stir-frying the vegetables.
Adding beaten egg directly to the pan provides soft protein bites distributed throughout the noodles. The combined hoisin, oyster, and soy sauces with garlic create a thick, glossy coating for the noodles, binding the elements into a cohesive dish. The stir-fry method used retains freshness and texture in the veggies while cooking the chicken thoroughly.
This dish is suitable as a main meal for lunch or dinner and benefits from serving hot to enjoy the sauce's coating and tender chicken. It stores well in the refrigerator for up to four days in an airtight container, making it convenient for meal prepping or leftovers.
Ingredients
- 14 oz lo mein noodles fresh kind (or Miki noodles or cooked spaghetti)
- 2 chicken thigh thinly sliced, skinless, boneless
- 2 cups bok choy sliced thinly and cut into 1-inch pieces
- 1 small carrot julienned
- 1 tablespoon Shaoxing wine or dry sherry wine/chicken broth, cooking wine
- 1 large egg beaten
- 1 tablespoon vegetable oil or any neutral oil
Chicken marinade
- 2 teaspoon soy sauce regular
- 2 teaspoon hoisin sauce
- 1 teaspoon cornstarch or potato starch
- 1 teaspoon sesame oil
- ½ teaspoon granulated sugar white
Noodle sauce
- 1.5 tablespoon hoisin sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon soy sauce regular
- ½ teaspoon granulated sugar white
- 1 clove garlic minced
- 1 teaspoon cornstarch or potato starch
- ¼ cup water cold
Instructions
- In a medium size bowl, combine marinade ingredients as listed and add in chicken thigh slices. Mix well and set aside.
- In small bowl, combine noodle sauce ingredients and mix well. Set aside and prepare the vegetables.
- In a large bowl, soak noodles in hot boiling water just until loosened for 20-30 seconds. Strain immediately and set aside. Do not rinse off with cold running water.
- Heat 2 teaspoon of vegetable oil in a large pan on medium-high heat. Fry chicken until 75% cooked. Then add shaoxing wine to deglaze the pan.
- Then add carrots and stir fry until softened, about 2 minutes. Next add leafy greens and fry until leaves have softened.
- Push everything to the side, add 1 more teaspoon of oil into the empty space of the pan and pour in beaten egg. Scramble the egg and break into bite-sized pieces.
- Toss in noodles with noodle sauce until well combined with other ingredients. Remove off heat immediately. Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 100mg | 33% |
| Sodium | 990mg | 41% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3756IU | 75% |
| Vitamin C | 17mg | 19% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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