Hoisin Noodle Stir-fry

Vicki Butts (lazyme)


Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com


☆☆☆☆☆ 0 votes

20 Min
10 Min


  • 4
    skinless, boneless chicken breasts, thinly sliced
  • 1 lb
    fresh thick egg noodles (i lie yaki soba)
  • 2 Tbsp
  • 2
    onions, sliced lengthwise
  • 2 clove
    garlic, crushed
  • 4 bunch
    bok choy (about 4 pounds), washed
  • 1
    red bell pepper, thinly sliced
  • 1
    green bell pepper, thinly sliced
  • 1
    yellow bell pepper, thinly sliced
  • 1 Tbsp
  • 2 Tbsp
    cold water

  • 1/3 c
    hoisin sauce
  • 2 clove
    garlic, crushed
  • 2 Tbsp
    dry sherry
  • 1 Tbsp
  • 2 Tbsp
    soy sauce
  • 1/4 tsp
    chinese five spice powder

How to Make Hoisin Noodle Stir-fry


  1. Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade.
  2. Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
  3. Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates.
  4. Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
  5. This recipe can be prepared a day ahead. If using dried noodles, boil them first until tender.

Printable Recipe Card

About Hoisin Noodle Stir-fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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