That Spicy Chick

Hoisin Chicken Noodles

Sticky, savory-sweet, spicy and DELICIOUS, this Hoisin Chicken Noodles dish is incredibly flavorful and easy to make! Tender chicken, fragrant aromatics, veggies and noodles get tossed in mouthwatering stir fry sauce starring hoisin sauce! It’s customizable with your favorite protein and veggies and gluten-free and vegetarian/vegan adaptable.

Love Asian stir-fried noodles? Try my Stir-fried Black Pepper Chicken Noodles, this Spicy Cumin Noodles with Salmon, or Shanghai Style Fried Noodles next.



 

Spicy, sweet, sticky and so DELICIOUS, this stir-fried Hoisin Chicken Noodles dish is so flavorful and guaranteed to have you licking your plate clean!

It features perfectly seasoned and seared tender chicken pieces, chewy and bouncy fresh ramen noodles, fragrant aromatics like garlic, ginger and red chilies, sweet and mellow onion, leafy Chinese broccoli and a MOUTHWATERING glossy, sweet, savory and spicy sauce with toasted sesame aromas coating everything!

This dish is easy to make in under 30 minutes and customizable with your favorite protein and veggies. You can also use any type of noodles you love such as udon noodles, egg noodles, Shanghai noodles…the world of noodles is your oyster in this tasty noodles stir-fry!

It’s also a great recipe for busy weeknights, but hey, a comforting noodle bowl is good on ANY night of the week in my book!

Closeup of chopsticks in plate with hoisin sauce chicken noodles.

For more Chinese recipes with hoisin sauce, check out my Hoisin Chicken Stir-fry with Tofu and Mongolian Lamb Stir-Fry!

Why This Recipe Works

  • Quick & easy. This hoisin chicken noodles recipe is ready in just about 30 minutes, making it perfect for any night of the week that you want to make a quick dinner.
  • Incredible flavors! The savory, sweet and spicy flavors will tantalize your taste buds!
  • Scalable. The recipe as written makes a hearty meal for two but you can easily double the ingredients to make dinner for four or for meal prep.
  • Customizable. It’s customizable with your choice of protein, veggies and noodles.
  • Adjustable spice level. You can amp up the heat by using more fresh red chilies and chili oil for a spicy udon noodles dish. Or tone down the chili action by reducing the amounts of both if needed.
  • Comfort food at its best! It’s a comforting and satiating noodles dish that will leave you satisfied!

Ingredient Notes and Substitutes

Labeled stir-fry sauce ingredients for hoisin chicken noodles recipe.
Stir-fry Sauce Ingredients
  • Hoisin Sauce: A dark brown thick and sticky sauce with a reddish tint that is savory-sweet and full of umami. It’s made with fermented soybeans, spices, garlic, salted red chili peppers, dried sweet potatoes and sugar. I use Lee Kum Kee brand, but any good quality hoisin sauce will work. You can find it in the Asian food aisle of mainstream supermarkets or an Asian or Chinese supermarket.
  • Shao Xing Rice Wine: A Chinese cooking wine with a floral aroma. It’s commonly used in marinades and stir-fry sauces. Some mainstream supermarkets will have it, but otherwise you can find it an Asian or Chinese supermarket or order it online. Substitute with dry sherry or chicken stock if unavailable.
  • Low Sodium Light Soy Sauce: Low sodium so that we can control the salt levels better. If substituting with regular light soy sauce, use half the amount as it is saltier.
  • Chinkiang Vinegar: This is a Chinese black vinegar that is commonly used in stir-fries like this Authentic Kung Pao Chicken, Sichuan Chicken in Vinegar Sauce (Cu Liu Ji) and Yu Xiang Chicken (shredded chicken in hot garlic sauce). Substitute with half balsamic and half distilled white vinegar in its place if unavailable.
  • Toasted Sesame Oil: Japanese Kadoya sesame oil is my favorite brand but any other brand will work.
  • Pure Chili Oil: To add extra heat! Use one without any sediment (flakes or seeds). Or leave it out for a milder hoisin noodles dish.
Labeled ingredients for Hoisin Chicken Noodles on a wooden board.
Fresh & Pantry Ingredients
  • Marinated Chicken: I used sliced boneless and skinless chicken breast and marinated with low sodium light soy sauce, Shao Xing rice wine (Chinese cooking wine), potato starch and toasted sesame oil to flavor the meat. You can use sliced boneless and skinless chicken thighs if preferred.
  • Veggies: Yellow onion and Chinese broccoli (‘gai lan’). You can use any other greens such as baby bok choy, choy sum, blanched broccoli florets or tenderstem broccoli.
  • Aromatics: Garlic, fresh ginger, hot fresh red chilies and spring onion (scallion/green onion). I like using Thai Bird’s Eye chilies which are quite spicy but any variety will work. Use less or more based on your heat level preference or omit completely for a milder hoisin noodles dish.
  • Ramen Noodles: I used vacuum sealed packs of precooked ramen noodles because I always have them in my pantry. They’re great to have on hand, have a long shelf life and are perfect for anytime you want to make a quick noodles dish. You can use fresh ramen noodles if they’re easily available to you. Or use frozen or vacuum sealed packs of precooked fresh udon noodles instead. I don’t recommend dried ramen or udon noodles as the texture will be completely different. Dried noodles don’t have the same chewy and bouncy texture as fresh, frozen or vacuum sealed packs of noodles.
  • Peanut Oil: For cooking. Or use any neutral cooking oil with a high smoke point. Canola oil, vegetable oil, rice bran oil, avocado oil, etc. are all great options for Asian high heat cooking.
  • Dou Ban Jiang (Chili Bean Sauce): This is a spicy chili paste/sauce that’s made with fermented broad beans, soybeans, chili peppers, salt and flour. Although Lee Kum Kee brand does have a chili bean paste, I highly recommend using a Sichuan Pixian dou ban jiang from Chengdu, China. You can order it online (easiest way) and possibly find it in some Asian or Chinese supermarkets. If using Lee Kum Kee chili bean paste, adjust the quantity to taste. It is sweeter and has several other additional ingredients that Sichuan Pixian dou ban jiang doesn’t. Alternatively, substitute with any type of chili sauce or paste such as sriracha and add it to the stir fry sauce instead.
Closeup front view of hoisin noodle stir-fry with chicken on a plate garnished with green onions.

Full ingredient list and amounts are in the recipe card below.

How to Make Hoisin Chicken Noodles

Below is a step-by-step overview on how to make this recipe. The full recipe with detailed instructions can be found in the recipe card below.

Prep the ingredients: Toss the sliced chicken in the marinade ingredients in a bowl. While the chicken is marinating, whisk together the ingredients for the stir fry sauce and chop up your veggies and aromatics.

  1. Prepare the noodles. If using vacuum sealed packs of precooked ramen or udon noodles, add them to a pot of boiling hot water and gently shake the noodle cakes using tongs. Once the strands separate and are tender, drain and set aside. (If using frozen or dried ramen or udon noodles, prepare according to package instructions.)
Placing ramen noodle cake in a pot with boiling water.
  1. Cook the chicken. Heat oil in a large nonstick wok (or heavy bottomed deep skillet) and add the marinated chicken. Sear both sides, then stir-fry until just cooked. Transfer to a clean bowl and set aside.
  1. Sauté the onion. Heat the remaining oil in the wok and sauté the the yellow onion and dou ban jiang until the onion is shimmering.
  1. Add the garlic, ginger and chilies. Stir-fry until fragrant.
  1. Add the Chinese broccoli. Stir-fry until the dark leafy green parts begin to wilt.
  1. Add the noodles, cooked chicken and sauce. Stir-fry to combine until everything is evenly coated in the sauce and it has thickened slightly.
  1. Toss through the spring onion. Toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  1. Serve! Divide evenly onto plates or in bowls. Or transfer to a serving dish. Garnish with the reserved spring onion and toasted sesame seeds if desired and serve immediately!
Tongs holding up chicken noodles with hoisin sauce above wok with stir fried noodles dish.
Overhead shot of hoisin sauce chicken noodles on a plate garnished with scallions.

Full detailed instructions are in the recipe card below.

Storing and Reheating Leftovers

Store leftovers in an airtight sealed container in the fridge for up to 3-4 days. Reheat in the microwave on high for 2-3 minutes, stirring halfway in between, until hot throughout.

Cook’s Tips

  • Use a wok or a heavy bottomed deep sauté pan/frying pan. Although a wok works best to give the noodles the signature ‘wok hei’ (breath of the wok) flavor, a large heavy bottomed deep sauté pan or skillet will work well too.
  • Adjust the spice level to taste. This hoisin chicken noodles recipe is spicy as written with the addition of fresh red chilies and chili oil. If you prefer a milder stir-fried hoisin noodles dish, reduce the amount of fresh red and chili oil or omit both completely.
  • Double the recipe. This recipe serves 2 as written but can easily be doubled to serve 4 or cooked for meal prep. I recommend using a large wok or heavy bottomed deep sauté pan. If your wok is on the smaller side, it’s best to cook in two batches. This way you won’t overcrowd the pan and the noodles won’t become mushy.
Closeup of hoisin chicken noodles on plate with chopsticks tucked into ramen noodles.

Variations

  • Use a different protein. Sliced pork fillet (tenderloin), beef skirt or flank steak, shrimp (prawn) or even tofu or tempeh would taste great in this hoisin sauce noodles dish.
  • Use different veggies. While I kept it simple with onion and Chinese broccoli, feel free to add other stir-fry friendly veggies. Some great options are sliced zucchini, carrot, shiitake mushrooms, mung bean sprouts, Chinese/Napa cabbage, snap peas, snow peas, kale, spinach, bok choy, bell peppers, or any other stir-fry friendly veggies you have in your crisper drawer!
  • Make it vegetarian/vegan. Use crispy pan-fried tofu cubes or tempeh for the protein. Alternatively, a plant-based chicken meat substitute would also be delicious.
  • Make it gluten-free. Use a gluten-free hoisin sauce, coconut aminos or gluten-free soy sauce in place of the low sodium light soy sauce, dry sherry instead of Shao Xing rice wine, and half balsamic vinegar and half distilled white vinegar instead of chinkiang vinegar. Also, use any gluten-free noodles of choice. Soba noodles made from 100% buckwheat flour, rice vermicelli noodles, or rice stick noodles like the ones I’ve used in this Spicy Pork Pad Thai would work well.
  • Use pasta. Make a hoisin chicken pasta by using any noodle-type of pasta such as linguini, spaghetti, fettuccine etc.
  • Use different noodles. Ramen, udon, chow mein noodles, lo mein egg noodles or Shanghai noodles are all great options. You could also use shirataki noodles (made from konjac) or zucchini noodles for a low-carb option.
  • Add honey. Add a teaspoon of honey to the stir fry sauce to make a hoisin honey sauce and add sweet caramelized notes to this hoisin chicken stir fry noodles. Brown sugar would also taste great.
Chopsticks in plate with hoisin chicken noodles garnished with green onions.

FAQs

What else can I use hoisin sauce for?

Aside from this Hoisin Chicken & Tofu Stir-fry, you can use it as a glaze on baked chicken wings or as a marinade, topping sauce for grilled meat or veggies, in burgers and sandwiches, in noodle dishes and fried rice, on peking duck pancakes. It also can be used dishes like Moo Shu Pork or Moo Shu Chicken.

Which hoisin sauce is the best?

Lee Kum Kee brand hoisin sauce is the best in terms of having the perfect balance of sweetness and saltiness. Some brands of hoisin sauce, particularly Cantonese brands, tend to be overly sweet. Lee Kum Kee’s hoisin sauce is also not too thick or thin and can be used both for cooking and as a condiment. It’s also easily available in mainstream grocery stores like Walmart, Target, online, and also in Asian supermarkets.

What are some hoisin sauce gluten-free brands?

Lee Kum Kee USA, Kikkoman USA, San-J, AYAM™ Asian Sauces (Australia), and Wok Mei are a few brands that produce gluten-free certified hoisin sauce.

Are hoisin and plum sauce the same?

Although commonly mistaken be the same, hoisin and plum sauce are different in terms of flavor and texture. Hoisin sauce has a savory and sweet profile with a hint of spice, plum sauce is predominantly sweet and is stickier as it is made from plums.

Chopsticks in plate with noodles stir-fry and closeup of plate with ramen noodles stir-fry dish. Text overlay "Hoisin Chicken Noodles" and "thatspicychick.com".

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Hoisin Chicken Noodles

Closeup of chopsticks in plate with hoisin sauce chicken noodles.

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Sticky, savory-sweet, spicy and DELICIOUS! This Hoisin Chicken Noodles dish is incredibly flavorful and easy to make! 

  • Author: Lavina
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Asian-inspired

Ingredients

Scale

Chicken Marinade:

  • 9.2 ounces / 260 grams Chicken Breast, boneless, skinless – thinly sliced into bite-sized pieces
  • ¼ TSP ground White Pepper
  • 1 TSP Low Sodium Light Soy Sauce
  • 1 TSP Shao Xing Rice Wine (note 1)
  • 1 TSP Potato Starch (or use Corn Starch)
  • ½ TSP Toasted Sesame Oil
  • 1 TSP Peanut Oil, for cooking (or any other neutral oil with a high smoke point)

 

Stir Fry Sauce:

  • 2 TBSP / 36 grams Hoisin Sauce (I used Lee Kum Kee brand – note 2)
  • 1 TBSP / 15ml Shao Xing Rice Wine
  • 2 TSP /10ml Low Sodium Light Soy Sauce
  • 2 TSP / 10ml Chinkiang Vinegar (note 3)
  • 1 TSP / 5ml Toasted Sesame Oil
  • 1 TSP / 5ml Pure Chili Oil (optional – omit for milder dish, without sediment)
  • 1.5 TBSP / 23ml Water

Hoisin Chicken Noodles Stir Fry:

  • ½ medium / 100 grams Yellow Onion – sliced into ½-inch wide strips, then sliced in half
  • 45 cloves / 25 grams Garlic – minced
  • 1 TBSP / 12 grams minced Ginger
  • 810 / 35 grams fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 4*)
  • 34 pieces / 120 grams Chinese Broccoli (‘gai lan’, substitute with bok choy, choy sum, other Asian leafy greens or tenderstem broccoli, etc.) – stems peeled and sliced at an angle, leafy green parts cut into rough chunks
  • ≈ 3 TBSP / 10 grams Spring Onion (Scallion/Green Onion, dark green parts only) – finely chopped
  • 11.3 ounces (2 packs) / 320 grams / Ramen Noodles (or Udon noodles, I used vacuum sealed packs of precooked ramen – note 5)
    1 TBSP Peanut Oil, for cooking
  • 1 TBSP / 18 grams Dou Ban Jiang (Chili Bean Paste, substitute with Sriracha or other chili sauce – note 6)
  • To Garnish: reserved chopped Spring Onion, toasted sesame seeds (optional)

Instructions

Prep:

  1. Marinate the chicken: Thinly slice the chicken breasts into bite-sized pieces and add to a medium bowl. Add the white pepper, low sodium light soy sauce, Shao Xing cooking wine, potato starch and sesame oil. Mix well to coat, set aside.
  2. Make the sauce: Whisk together the hoisin sauce, low sodium light soy sauce, Shao Xing cooking wine, chinkiang vinegar, sesame oil, chili oil and water in a small measuring cup (for easier pouring) or bowl.
  3. Prepare all the fresh ingredients: Prepare the yellow onion, garlic, ginger, fresh red chilies, Chinese broccoli and spring onion as indicated in the ‘ingredients’ section.

Hoisin Chicken Noodles Stir Fry:

  1. Prepare the noodles: Bring a small pot of water to a boil. Lower the heat to medium-low and place the ramen noodle cakes in the pot. Use tongs to hold onto the noodle cakes, one by one, and gently shake until the strands have separated and are tender – about 1-2 minutes. Drain and run cold water on the noodles to prevent sticking and halt the cooking process. (If using frozen or dried ramen or udon noodles, prepare according to package instructions.)
  2. Cook the chicken: Heat 1 teaspoon peanut oil in a large nonstick wok (or heavy bottomed deep skillet) over high heat. Add the marinated chicken and immediately spread the pieces out in the wok. Allow to sear for 30-40 seconds, then flip the pieces and sear the other side for another 30 seconds. Stir-fry for a minute or until just cooked. Transfer to a clean bowl and set aside.
  3. Sauté the onion: Heat the remaining 1 tablespoon of peanut oil in the wok over medium-high heat. Add the yellow onion and dou ban jiang and sauté for 20-30 seconds or until the onion is shimmering.
  4. Add the aromatics: Add the garlic, ginger and chilies and stir-fry for 20-30 seconds until fragrant.
  5. Cook the veggies: Add the Chinese broccoli and stir-fry until the dark leafy green parts begin to wilt.
  6. Add the noodles, chicken and sauce: Add the noodles and cooked chicken. Give the stir fry sauce a good stir with a spoon and pour over everything. Stir-fry and toss to combine until everything is evenly coated in the sauce and it thickens slightly.
  7. Toss through the spring onion. Toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  8. To Serve: Divide evenly onto plates or in bowls or transfer to a serving dish. Garnish with the reserved spring onion and serve immediately.

Notes

  1. Shao Xing Rice Wine (Chinese cooking wine). This is a Chinese cooking wine with a floral aroma. It’s commonly used in marinades and stir-fry sauces. Some mainstream supermarkets will have it, but otherwise you can find it an Asian or Chinese supermarket or order it online. Substitute with dry sherry or chicken stock if unavailable.
  2. Hoisin Sauce. This is a dark brown thick and sticky sauce with a reddish tint that is savory-sweet and full of umami. It’s made with fermented soybeans, spices, garlic, salted red chili peppers, dried sweet potatoes and sugar. I use Lee Kum Kee brand, but any good quality hoisin sauce will work. You can find it in the Asian food aisle of mainstream supermarkets or an Asian or Chinese supermarket.
  3. Chinkiang Vinegar (Chinese black vinegar). Find it at an Asian or Chinese supermarket or purchase it online. Use half balsamic and half distilled white vinegar if unavailable.
  4. Fresh Red Chilies. Use less or more fresh red chilies based on your heat level preference or omit completely for a milder noodles dish.
  5. Ramen Noodles. I used vacuum sealed packs of precooked ramen noodles but you can use fresh ramen if it’s easily available to you. You could also use frozen or vacuum sealed packs of fresh cooked udon noodles instead. I don’t recommend dried ramen or udon noodles as the texture will be completely different. Dried noodles won’t have the same chewy and bouncy texture as fresh, frozen or vacuum sealed packs of noodles.
  6. Sichuan Pixian Dou Ban Jiang (Chili Bean Paste). This is a spicy chili paste/sauce that’s made with fermented broad beans, soybeans, chili peppers, salt and flour. Although Lee Kum Kee brand does have a chili bean paste, I highly recommend using a Sichuan Pixian dou ban jiang from Chengdu, China. You can order it online (easiest way) and possibly find it in some Asian or Chinese supermarkets. If using Lee Kum Kee chili bean paste, adjust the quantity to taste. It is sweeter and has several other additional ingredients that Sichuan Pixian dou ban jiang doesn’t. Alternatively, substitute with any type of chili sauce or paste such as sriracha and add it to the stir fry sauce instead.
  7. Storing and reheating leftovers. Store leftovers in an airtight sealed container in the fridge for up to 3-4 days. Reheat in the microwave on high for 2-3 minutes, stirring halfway in between, until hot throughout.
  8. See the ‘Variations’ section in the post above if you’d like to customize this recipe with ingredients substitutes and tips on making it for any dietary preferences or restrictions.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 674
  • Sugar: 4.6g
  • Sodium: 1759.9mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15.6g
  • Trans Fat: 1.4g
  • Carbohydrates: 78.8g
  • Fiber: 14.3g
  • Protein: 43.1g
  • Cholesterol: 94.9mg

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