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Hoisin chicken and noodle stir-fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in savory hoisin chicken and noodles with chopsticks.
Ingredients:
  • 1 x 200g pkt Egg Noodles
  • 60ml (1/4 cup) Hoisin Sauce
  • 60ml (1/4 cup) sweet chilli sauce
  • 40.00 ml rice wine vinegar
  • 8.00 gm brown sugar
  • 36.40 gm peanut oil
  • 6 (about 700g) chicken thigh fillets, thinly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 bunch broccolini, cut into 5cm lengths
  • 20.00 ml freshly grated ginger
  • 125.00 ml fresh coriander leaves
Instructions:
  • Boil the noodles in a saucepan of hot water according to the packaging instructions or until al dente. Drain thoroughly.
  • In a medium jug, mix together the hoisin sauce, sweet chilli sauce, vinegar, and sugar.
  • In a sizzling wok or large frying pan, generously heat some oil. Cooking in two batches, stir-fry half of the chicken until it turns beautifully golden, about 3-4 minutes. Set it aside on a plate, then repeat the process with the remaining chicken, ensuring the wok is hot between each batch.
  • Heat the remaining oil in the pan over high heat. Stir-fry the onion, capsicum, broccolini, ginger, and garlic for 2-3 minutes until just tender. Mix in the chicken and hoisin sauce until well combined. Add the noodles and coat them in the sauce. Serve in bowls and garnish with coriander.

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