Chicken Noodles with Hoisin Sauce is something I started making on weeknights when I wanted the flavours of takeout without the wait or the oil. I first tried a version of this at a friend’s place years ago, and what stuck with me was how she saved half the marinade to drizzle at the end.
That extra hit of ginger and hoisin makes the whole dish taste more complete, not just like sauced chicken sitting on plain noodles. Now I make it every other week, usually when I have leftover spring onions in the fridge. The vegetables get tossed in towards the end, so they stay bright and a little crisp. It is one of those recipes that feels like you put in more effort than you actually did.
About the Recipe
This recipe uses ingredients you can find at most supermarkets now, especially if you keep hoisin sauce and soy sauce stocked. The whole thing takes about thirty minutes, including marinating time. I make this on nights when I want something warm and savoury but do not want to stand at the stove for long. The chicken marinates for just ten minutes, which is enough to flavour it without planning ahead.
You can skip the optional vegetables or swap them based on what you have. It works well as a single dish meal, so there is no need to cook sides.
Why you will love this recipe
The split marinade technique means you get flavour in two places, not just on the chicken. Half coats the meat before grilling, and the rest goes on at the end, so every bite tastes intentional. The noodles pick up some sweetness from the hoisin and a slight tang from the rice wine. Because you cook the carrots with the noodles, they soften just enough without needing a separate pan.
The spinach wilts from the heat of the drained noodles, which saves a step. It all comes together in one bowl, and the spring onions add a sharp, fresh note that cuts through the richness.
Chicken Noodles with Hoisin Sauce
Cooking Tips
Do not skip draining and rinsing the noodles with hot water after cooking. If you leave them wet and starchy, they will clump and turn gummy when you toss them with the chicken. Make sure the grill pan is hot before adding the chicken, or it will steam instead of getting those nice browned edges. If your chicken pieces are uneven in size, the smaller ones will dry out while the larger ones finish cooking.
Dice them as uniformly as you can. The marinade can taste too salty if you add all of it to the chicken, so do split it as the recipe says.
Top Tips
- Marinate the chicken for ten minutes but not much longer, or the soy sauce can make it taste too salty.
- Use medium heat for the grill pan so the chicken cooks through without burning on the outside.
- Add the carrots to the noodle water in the last two minutes of cooking so they soften but stay slightly firm.
- If you do not have Chinese rice wine, dry sherry or even a splash of white wine works fine.
- Toss the spinach with the hot drained noodles immediately so it wilts from the residual heat.
- Keep the reserved marinade at room temperature while the chicken cooks so it drizzles easily.
Serving and Storing Suggestions
This recipe serves two people as a main dish. Prep time is about ten minutes, and cooking takes another twenty. Serve it straight from the bowl while the noodles are still warm and the chicken is just off the pan. Leftovers keep in the fridge for up to two days in an airtight container, though the noodles will absorb some of the sauce and soften further.
Reheat gently in a pan with a splash of water to loosen them up. I do not recommend freezing this because the texture of the cooked noodles does not hold up well.
Similar Recipes
- Hakka Noodles with Vegetables
- Chicken Schezwan Noodles
- Stir Fried Noodles with Soy and Ginger
- Chicken and Broccoli Stir Fry
- Teriyaki Chicken Rice Bowl
Nutrient Benefits
Chicken breast provides lean protein, which helps with muscle repair and keeps you full longer. Spinach and carrots add fibre, vitamin A, and iron, especially useful if you are looking to balance out a carb heavy meal. Ginger in the marinade can aid digestion and adds a warming quality without extra calories.
The egg noodles give you energy, though they are refined carbs, so the vegetables help slow down the sugar release. Hoisin sauce does add some sugar and sodium, so if you are watching salt intake, you can reduce the soy sauce slightly.
Chicken Noodles with Hoisin Sauce
Ingredients
- 250 gms Chicken Breasts (diced)
- 100 gms Egg Noodles (dried)
- 1 Carrot (chopped)
- Baby Spinach Leaves (handful, chopped)
- 2 Spring Onions - finely chopped (green part only)
- Oil as required
For the marinade:
- 3 tsp Hoisin Sauce
- 3 tsp Soy Sauce
- 3 tsp Chinese Rice Wine
- 1 tsp Ginger (grated)
Optional:
- 1/2 cup Red Capsicum (sliced)
- 1/4 cup Mushrooms (sliced)
- 1/4 cup Broccoli (chopped)
Instructions
- Transfer the chicken pieces to a large bowl.
- Mix the soy sauce, hoisin sauce, rice wine and ginger in a bowl.
- Add half of the sauce to the chicken and mix well until evenly coated.
- Cover and keep aside for 10 minutes.
- Heat little oil a grill pan over medium flame.
- Add the chicken pieces and cook for 5 minutes or until cooked through, turning once or twice.
- Cook the noodles as per packet instructions.
- Towards the end, add the carrots and stir well.
- Drain, rinse with hot water and drain again.
- Add the noodles with the carrots to a bowl.
- Add the spinach leaves and toss well.
- Add the cooked chicken and drizzle over the remaining marinade.
- Garnish with the spring onions.
- Serve at once.
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, thighs work well and stay juicier. Just make sure to dice them into similar sized pieces so they cook evenly. They may take a minute or two longer on the grill pan.
My noodles turned sticky and clumped together. What went wrong?
You likely skipped rinsing them with hot water after draining. The starch on the surface makes them stick. Rinse them quickly under hot running water and drain again before tossing.Can I make the marinade ahead of time?
Yes, you can mix the marinade a day in advance and store it in the fridge. Just remember to divide it before using half on raw chicken.
What if I do not have a grill pan?
A regular non stick pan works fine. Heat it well and cook the chicken in a single layer without crowding. You will not get the grill marks, but the flavour stays the same.
The chicken tastes too salty. How do I fix it next time?
Use low sodium soy sauce or reduce the soy sauce to two teaspoons instead of three. Hoisin sauce already has some salt, so cutting back on soy helps balance it.
