Go Back
+ servings
Print Recipe
4.2 from 5 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entrees
Cuisine: Chinese
Keyword: Poultry Recipes
Servings: 7 Cups (Approximately)
Calories: 327kcal


The 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


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.


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


Serving: 2Cups | Calories: 327kcal | Carbohydrates: 56g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 625mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2220IU | Vitamin C: 23.7mg | Calcium: 61mg | Iron: 0.7mg