Across the Caribbean—especially in Trinidad and Tobago, Jamaica, Guyana, and Cuba—you’ll find a rich legacy of Chinese-influenced dishes that have become part of our island comfort food. My Easy Hoisin Noodles With Chicken is one of those go-to recipes I love to whip up when I’ve got leftover chicken in the fridge and want a quick, flavor-packed stir-fry.
Back in my San Fernando days in Trinidad, it wasn’t uncommon to find little restaurants and food trucks serving up wok-tossed noodles with bold sauces and plenty of fresh vegetables. That same spirit inspires this recipe today—a Caribbean take on a Chinese classic that balances savory, sweet, and umami flavors with fresh textures and island comfort.
This dish is perfect for busy weeknights or as a quick weekend lunch. The hoisin sauce adds a deep, slightly sweet richness, while the sesame oil and chili crisp bring that extra layer of warmth and complexity. It’s a meal that celebrates our Caribbean-Chinese heritage in the best way—fast, fresh, and full of flavor.
If you’d like to make this and don’t have the pre-cooked chicken, follow this recipe: How To Make Chicken Chow Mein.
Ingredient Guide
- Vegetable Oil: Helps the vegetables and chicken stir-fry evenly without sticking.
- Onion: Adds sweetness and depth to the base of the stir-fry.
- Bell Peppers: Bring color, crunch, and natural sweetness.
- Broccoli: Provides texture and helps balance the rich sauce.
- Salt: Enhances the flavor of the vegetables and sauce.
- Mushrooms: Add umami and absorb the hoisin sauce beautifully.
- Fresh Ginger: Brightens the dish and adds warmth.
- Toasted Sesame Oil: Adds nutty aroma and authentic Asian flair.
- Chili Crisp: Optional, for heat and crunch.
- Cooked Chicken: A great way to repurpose leftovers into a new meal.
- Noodles: Hakka-style or egg noodles work best for this stir-fry.
- Soy Sauce: Adds savory depth and saltiness.
- Hoisin Sauce: The sweet, tangy centerpiece of the dish.
- Scallions: Add a mild onion flavor and freshness at the end.
Cooking Notes from the Kitchen
- Cook the noodles just until al dente—they’ll continue to cook when stir-fried.
- Always keep the heat medium-high when stir-frying to prevent sogginess.
- You can substitute tofu or shrimp for the chicken if you prefer.
- For extra sauce, add a tablespoon of oyster sauce or Chinese cooking wine.
- Store leftovers in an airtight container and reheat in a pan with a splash of water.
Shopping Made Easy
- Look for hoisin sauce and chili crisp in the Asian section of most grocery stores.
- Use any pre-cooked chicken, including rotisserie chicken, to save time.
- Fresh Hakka or egg noodles can be found in the refrigerated section of Asian supermarkets.
- Sesame oil and soy sauce are pantry staples—invest in good quality versions for best flavor.
Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 medium onion large diced
- 2 cups bell peppers chopped
- 1 cup broccoli florets
- 3/4 teaspoon salt
- 1 cup mushrooms sliced
- 1 tablespoon fresh ginger grated
- 3/4 tablespoon toasted sesame oil
- 1 tablespoon chili crisp optional
- 1 1/2 cups cooked chicken bite-size pieces, leftover
- 1 lb noodles pre-cooked, Hakka style recommended
- 1 1/2 tablespoons soy sauce
- 1/3 cup hoisin sauce
Instructions
- Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
- While the noodles cook, prepare the vegetables. Keep the white parts of the scallions separate from the green tops. Optional Add-ins: garlic, carrot, cabbage, celery, msg, oyster sauce
- Heat the vegetable oil in a wok or large pan over medium heat. Add the onion, followed by the bell peppers and broccoli. Stir-fry for 2–3 minutes.
- Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
- Grate in the fresh ginger and add garlic if using. Stir in the chili crisp for a light heat and depth of flavor.
- Add the leftover chicken and warm through for about 2 minutes.
- Toss in the pre-cooked noodles, soy sauce, and hoisin sauce. Stir well to coat everything evenly. You may also add a teaspoon of oyster sauce or a splash of Chinese cooking wine at this point if desired.
- Cook for 2–3 minutes, stirring until everything is heated through.
- Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.
