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Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

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.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Courses: , , ,
Difficulty: Beginner
Description

A quick and flavorful stir-fry noodle recipe that brings together the best of Caribbean and Chinese-inspired cooking. Tender noodles, crisp vegetables, and leftover chicken are tossed in a glossy hoisin sauce for a comforting, weeknight meal that’s ready in minutes.

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
  • 3 scallions (chopped, whites and greens separated)
Instructions
  1. 1
    Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
  2. 2

    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

  3. 3
    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.
  4. 4
    Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
  5. 5
    Grate in the fresh ginger and add garlic if using. Stir in the chili crisp for a light heat and depth of flavor.
  6. 6
    Add the leftover chicken and warm through for about 2 minutes.
  7. 7
    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.
  8. 8
    Cook for 2–3 minutes, stirring until everything is heated through.
  9. 9
    Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.
Note

What’s the best noodle type for a stir-fry?

Hakka noodles or thin egg noodles work best since they hold their texture under high heat and absorb sauces well.

Can I make this stir-fry vegetarian?

Yes. Skip the chicken and use tofu or extra vegetables like cabbage, carrot, or bok choy for a delicious vegetarian version.

What does hoisin sauce taste like?

Hoisin sauce is sweet, salty, and slightly tangy with deep umami notes—similar to a Chinese-style barbecue sauce.

Can I use fresh chicken instead of leftover?

Absolutely. Just cook the chicken pieces first in the same wok until golden, remove them, and then proceed with the vegetables and sauce.

How do I keep stir-fry noodles from sticking?

Toss the cooked noodles with a little vegetable oil after boiling, and always stir continuously when they’re in the wok.

Read it online: https://caribbeanpot.com/recipes/easy-hoisin-noodles-with-chicken-caribbean-chinese-stir-fry-inspiration/