Go Back

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

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Chicken Recipes, Favourite, Pasta & Noodles, Weeknight Dinners
Ingredients Method Notes

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

Method
 

  1. Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
  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. 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. Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
  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. Add the leftover chicken and warm through for about 2 minutes.
  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. Cook for 2–3 minutes, stirring until everything is heated through.
  9. Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.

Notes

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.

Tried this recipe?

Let us know how it was!