This dish from Hoisin Chicken Noodles is wonderfully flavorful and simple to prepare. It is sticky, savory-sweet, spicy, and DELICIOUS all at the same time! In a delectable stir fry sauce that features hoisin sauce, tender chicken, fragrant aromatics, vegetables, and noodles are stirred together. In addition to being gluten-free and adaptable to vegetarian and vegan diets, it may be customized with your preferred protein and vegetables.


This meal of stir-fried Hoisin Chicken Noodles is so tasty that it is bound to have you licking your plate clean. It is spicy, sweet, sticky, and so DELICIOUS.

There are pieces of chicken that have been perfectly seasoned and seared, fresh ramen noodles that are chewy and bouncy, fragrant aromatics such as garlic, ginger, and red chilies, sweet and mellow onion, leafy Chinese broccoli, and a sauce that is mouthwatering, glossy, sweet, savory, and spicy, with toasted sesame aromas coating everything!

This recipe is simple to prepare and can be prepared in less than half an hour. It may be customized with the vegetables and protein of your choice. In addition, you are free to use whatever kind of noodles that you enjoy, such udon noodles, egg noodles, Shanghai noodles, and so on.You have the entire world of noodles at your disposal in this delicious stir-fry of noodles!

In addition, it is an excellent recipe for hectic weeknights, but any night of the week, in my opinion, is a fantastic time to enjoy a bowl of noodles that is meant to be comfortable.


  • Quick & easy. Due to the fact that this recipe for hoisin chicken noodles can be prepared in just thirty minutes, it is an ideal choice for any night of the week when you are looking for a speedy dinner option.
  • Incredible flavors! Your sense of taste will be piqued by the savory, sweet, and spicy sensations!
  • Scalable. The recipe, in its current form, generates a hearty meal for two people; however, it is simple to double the components in order to prepare dinner for four people or for meal preparation.
  • Customizable. You can customize it by selecting the protein, vegetables, and noodles that you want to include.
  • Adjustable spice level. In order to make a dish with udon noodles that is spicy, you can increase the level of heat by adding extra fresh red chilies and chili oil. Alternately, if your chili has to be toned down, reduce the amount of both of these ingredients.
  • Comfort food at its best! You are going to feel content after eating this dish of noodles because it is both soothing and satiating.



Stir-fry Sauce Ingredients

  • Hoisin Sauce: The sauce is a dark brown color, thick and sticky, and has a reddish tint. It has a savory-sweet flavor and is loaded with umami. Sugar, fermented soybeans, garlic, salted red chili peppers, dried sweet potatoes, and sweet potatoes are the ingredients that go into its production. Despite the fact that I use the Lee Kum Kee brand, any hoisin sauce of sufficient quality will do. Alternatively, you can look for it in the Asian food section of conventional supermarkets, as well as in Chinese or Asian shops.
  • Shao Xing Rice Wine: Wine that is used in Chinese cooking and has a floral scent. When it comes to marinades and stir-fry sauces, it is frequently utilized. If you are looking for it, you can locate it in an Asian or Chinese supermarket or order it online. However, there are some mainstream supermarkets that really carry it. If you do not have access to dry sherry or chicken stock, you can substitute it.
  • Low Sodium Light Soy Sauce: Sodium levels that are low so that we can exert more control over the salt levels. If you are using standard light soy sauce as a substitute, you should only use half the amount because it is more salty.
  • Chinkiang Vinegar: The Authentic Kung Pao Chicken, Sichuan Chicken in Vinegar Sauce (Cu Liu Ji), and Yu Xiang Chicken (shredded chicken in spicy garlic sauce) are all examples of stir-fries that would benefit from the addition of this Chinese black vinegar. If you do not have access to it, you can substitute it with a mixture of half balsamic vinegar and half distilled white vinegar.
  • Toasted Sesame Oil: Although Japanese Kadoya sesame oil is my preferred brand, you can use any other brand if you choose.
  • Pure Chili Oil: for the purpose of adding additional heat! Use one that does not include any sediment, such as flakes or seeds. In the event that you prefer a more subdued dish, you can omit it.

Fresh & Pantry Ingredients

  • Marinated Chicken: When I wanted to add flavor to the meat, I used sliced boneless and skinless chicken breasts that had been marinated in low sodium light soy sauce, Shao Xing rice wine (Chinese cooking wine), potato starch, and toasted sesame oil. If you want, you can use chicken thighs that have been sliced and are boneless and skinless.
  • Veggies: Chinese broccoli, also known as “gai lan,” and yellow onion. Alternative greens, such as baby bok choy, choy sum, blanched broccoli florets, or tenderstem broccoli, can be substituted for the greens in question.
  • Aromatics: Fresh ginger, garlic, fiery fresh red chilies, and spring onions (also known as scallions or green onions) may be used. The Thai Bird’s Eye chilies, which are known for their high level of heat, are my preferred, but any variety would do. Depending on how much heat you desire, you can use less or more, or you can completely eliminate it for a dish that is more mild in terms of hoisin noodles.


  • Ramen Noodles: Considering that I always have packs of precooked ramen noodles in my cupboard, I decided to utilize them. These packets are vacuum packed. It is helpful to have them on hand because they have a long shelf life and are ideal for making a dish using noodles in a short amount of time whenever you wish to do so. In the event that you have easy access to fresh ramen noodles, you may choose to use them. You could also substitute frozen or vacuum-sealed bags of fresh udon noodles that have already been cooked. Using dry ramen or udon noodles is not something I would recommend because the texture would be drastically different. Noodles that have been dried do not have the same chewy and bouncy texture as fresh noodles, frozen noodles, or packs of noodles that have been vacuum sealed.
  • Peanut Oil: To prepare food. You could also use any cooking oil that is neutral and has a high smoke point. Canola oil, vegetable oil, rice bran oil, avocado oil, and other types of oils are all excellent choices for cooking at high temperatures in Asian cuisine.
  • Dou Ban Jiang (Chili Bean Sauce): The fermentation of broad beans, soybeans, chili peppers, salt, and flour are the ingredients that go into the production of this hot chili paste/sauce. The Sichuan Pixian dou ban jiang from Chengdu, China is the chili bean paste that I recommend utilizing the most, despite the fact that the Lee Kum Kee brand does feature a chili bean paste. You can place an order for it online, which is the most convenient method, and certain Asian or Chinese supermarkets may also carry it. You should modify the amount of Lee Kum Kee chili bean paste to your liking if you are using it. If you compare it to Sichuan Pixian dou ban jiang, you will notice that it is sweeter and has a number of other added components. There is also the option of substituting the stir fry sauce with any kind of chili sauce or paste, such as sriracha, and using it in place of the original sauce.


In the following, you will find a detailed explanation on how to prepare this recipe. In the recipe card that can be seen below, you will find the complete recipe along with the entire instructions.

Prep the ingredients: Combine the ingredients for the marinade in a bowl and toss the chicken slices in it. During the time that the chicken is marinating, you should prepare the stir-fry sauce by whisking together the ingredients and chopping the vegetables and aromatic mixture.

1. Prepare the noodles. If you are using vacuum-sealed packs of precooked ramen or udon noodles, add them to a saucepan of boiling hot water and use tongs to give the noodle cakes a gentle shake. Drain the mixture and set it aside after the strands have separated and become soft. (If you are using ramen or udon noodles that have been frozen or dried, use the instructions that are included on the container.)

2. Cook the chicken. The chicken that has been marinated should be added to the oil that is heated in a big nonstick wok (or a heavy-bottomed deep skillet). After searing on all sides, stir-fry the meat until it is almost done. Place the mixture in a clean basin and put it aside.

3. 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.

4. Add the garlic, ginger and chilies. Stir-fry until fragrant.

5. Add the Chinese broccoli. Stir-fry until the dark leafy green parts begin to wilt.

6. Add the noodles, cooked chicken and sauce. Stir-fry to combine until everything is evenly coated in the sauce and it has thickened 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. 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!


  • 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.


  • 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.


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.



1. What else can i use hoisin sauce for?

Ans. 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.

2. Which hoisin sauce is the best? 

Ans. 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.

3. Are hoisin and plum sauce the same?

Ans. 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.


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