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A close-up of glossy Sticky Hoisin Garlic Chicken Noodles with broccoli and red peppers in a wok.

Sticky Hoisin Garlic Chicken Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 400 g dried egg noodles
  • 500 g boneless skinless chicken thighs, sliced into thin strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low -sodium soy sauce
  • 1 tablespoon hone y
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 4 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 2 cups broccoli florets
  • 3 green onions , sliced on the diagonal
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Cook the egg noodles in boiling water according to package instructions until al dente, then drain and set aside.
  2. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the glaze.
  3. Heat the vegetable oil in a large wok or non-stick skillet over high heat until shimmering.
  4. Add the chicken strips to the wok and sear until browned and fully cooked through, approximately 5 to 7 minutes.
  5. Incorporate the sliced bell peppers and broccoli florets into the wok and stir-fry for 3 minutes until the vegetables are crisp-tender.
  6. Reduce heat to medium and pour the hoisin sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the sauce begins to bubble.
  7. Add the cooked noodles to the wok and toss thoroughly for 2 minutes, ensuring the sauce reduces and coats every strand in a sticky glaze.
  8. Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.