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The easy dinner recipe combines fresh Chinese noodles with lean chicken, vitamin-filled 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.

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.

The recipe:

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 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.

Other recipes with hoisin sauce:

Slow Cooker Shredded Chicken Sandwich with Asian Slaw
Hoisin Quesadilla with Chicken, Zucchini & Hoisin Sauce
Hoisin Mushroom Phyllo Cups

Printable Recipe

Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce

The easy dinner recipe combines fresh Chinese noodles with lean chicken, vitamin-filled 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 Chinese noodles
3 teaspoons canola 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

WW (Old Points) 7 / WW (Points+) 8

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Chinese Noodle Recipe with Chicken, Bok Choy & Hoisin Sauce