The easy dinner recipe combines fresh Chinese noodles with lean chicken, bok choy, baby corn and a silky hoisin sauce.

Every six weeks or so, my boys and I venture to our local Asian market to stock up on pantry items such as rice vinegar, sesame oil, hoisin sauce, and spring rolls wrappers. If you've never compared prices at an Asian market to your regular grocery store, you're in for a surprise. In some instances, we pay half the price! And the garlic and ginger root? Well, they look like completely different specimens than the sad-looking variations you find in some produce sections.

We can never resist piling our cart high with noodles of all types. Sweet potato noodles, rice noodles, soba noodles and fresh Chinese noodles are our favorites. The fresh Chinese noodles used in this recipe are tender and doughy, and cook in about 4 minutes.

Which noodles?

Look for noodles labeled as Shanghai noodles in the refrigerated section (often near/in the produce in Asian markets). Alternatively, use fresh Japanese udon noodles.

Chinese Noodle Recipe with Chicken, Bok Choy & Hoisin Sauce | cookincanuck.com #recipe #healthyrecipe #chickenrecipe

This low-fat noodle recipe has a healthy dose of vitamins from the baby bok choy, and lean protein in the form of stir-fried chicken breasts. The sauce is based around hoisin sauce, with a few added ingredients to form a slightly sweet and savory silky sauce that coats the noodles and soaks into the wilted bok choy.

And the baby corn? Well, those are for my kids...and the kid in me.

How to make Chinese noodles with chicken and bok choy

⭐️ See full recipe card below. ⭐️

The sauce

In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce. Set aside.

The noodles

Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Heat the oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.

Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.

Rinse the bok choy in a colander and drain, but don't dry off the excess water.

Pour the remaining teaspoon of oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.

Add the cooked chicken and noodles to the skillet and pour in the sauce.

Toss until the noodles are warm and coated with the sauce. Serve.

Other recipes with hoisin sauce

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Chinese Noodles with Chicken & Bok Choy

The easy dinner recipe combines fresh Chinese noodles with lean chicken, bok choy, baby corn and a silky hoisin sauce.

4.20 from 5 votes

Print Pin Rate

Course: Entrees

Cuisine: Chinese

Keyword: Poultry Recipes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Cups (Approximately)

Calories: 327kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Sauce:

¼ cup hoisin sauce
1 tablespoon + 1 teaspoon soy sauce
1 tablespoon rice vinegar
2 teaspoons rice wine
½ teaspoon sesame oil
¼ teaspoon chili garlic sauce

The Noodles:

16 ounces fresh, thick Chinese noodles (See Note 1 for details)
3 teaspoons avocado oil divided
1 tablespoon minced fresh ginger
3 cloves garlic minced
2 boneless skinless chicken breasts, cut into ½-inch pieces
¾ pounds baby bok choy chopped
10 baby corn spears cut into 1-inch pieces

Instructions

The Sauce:

In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce.

The Noodles:

Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.
Rinse the bok choy in a colander and drain, but don't dry off the excess water.
Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.
Add the cooked chicken and noodles to the skillet and pour in the sauce.
Toss until the noodles are warm and coated with the sauce. Serve.

Notes

Note 1: Look for noodles labeled as Shanghai noodles in the refrigerated section (often near/in the produce in Asian markets). Alternatively, use fresh Japanese udon noodles.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Comments

4.20 from 5 votes (5 ratings without comment)

Which noodles?