Quick Sticky Hoisin Garlic Chicken Noodles
A super fast and flavorful one-pan meal, this sticky hoisin garlic chicken noodle recipe is better than takeout and ready in under 30 minutes! Perfect for a busy weeknight.
Equipment
- Large wok or frying pan
- Small bowl
Ingredients
- 200 g egg noodles, dried
- 2 tablespoons cooking oil divided
- 300 g uncooked chicken breast sliced into thin strips
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger root
- 120 g red bell pepper sliced into thin strips
- 120 g zucchini sliced into thin strips
- 100 g carrot sliced into thin strips
- 150 g white cabbage shredded
- 4 green onions sliced
- 1 pinch salt and black pepper
- 6 tablespoons Hoisin Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 60 ml water
- Toasted sesame seeds for garnish (optional)
- Fresh cilantro, chopped for garnish (optional)
- Sriracha or red pepper flakes to taste (optional)
Instructions
Prepare Noodles & Sauce
- Begin by cooking your egg noodles according to the package directions until al dente. Drain them thoroughly and set aside.
- In a small bowl, whisk together the Hoisin sauce, sesame oil, both light and dark soy sauces, rice vinegar, and water to create the sauce base.
Cook the Chicken and Veggies (Flavor Layer 1)
- Place a large wok or frying pan over medium-high heat. Add 1 tablespoon of cooking oil. Once hot, add the chicken strips, a pinch of salt and pepper, two-thirds of the minced garlic, and all the grated ginger.
- Stir-fry for a few minutes until the chicken is just cooked through and has golden-brown edges. Remove the chicken from the pan and set it aside.
- Toss the sliced bell pepper, zucchini, carrot, and shredded cabbage into the same hot pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
The Fragrant Bloom & Finish (Flavor Layer 2)
- Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of oil to the empty space. Add the remaining one-third of minced garlic and let it sizzle for 15-30 seconds until fragrant, being careful not to let it burn.
- Immediately return the cooked chicken to the pan, along with the drained noodles and the prepared sauce. If using, stir in your desired amount of sriracha or red pepper flakes. Toss everything together for 1-2 minutes until every component is coated in the glossy sauce.
- Turn off the heat and stir in most of the sliced green onions. Serve immediately, garnishing each bowl with the remaining green onions, toasted sesame seeds, and fresh cilantro, if desired.
Notes
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water for best results. Freezing is not recommended as it can affect the texture. Recipe Variations: For a vegetarian version, use firm tofu or extra vegetables instead of chicken. For a gluten-free meal, use tamari in place of soy sauce and choose rice noodles. Pro Tip: Ensure your noodles are drained very well to prevent a watery sauce. Using high, consistent heat is key to stir-frying properly and helping the sauce thicken and become sticky. Serving Suggestion: Garnish generously with fresh cilantro, toasted sesame seeds, and green onions. A runny fried egg on top is also a delicious addition! Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 720kcalCarbohydrates: 82gProtein: 45gFat: 22gSaturated Fat: 4gCholesterol: 120mgSodium: 1850mgPotassium: 600mgFiber: 6gSugar: 25gVitamin A: 1500IUVitamin C: 45mgCalcium: 80mgIron: 4mg
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