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Hoi sin spicy chicken noodles recipe

Hoi sin spicy chicken noodles recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

This one is so easy and an awesome shared or main meal. So have everything prepared in advance.


Yorkshire, England, UK

3 people made this

IngredientsServes: 4

  • 2 tablespoons rapeseed or groundnut oil
  • 5cm piece root ginger, finely sliced
  • 2 cloves garlic, chopped
  • 4 fresh chillies, finely sliced
  • 1 white onion, diced
  • 1 handful beansprouts
  • 1 green pepper, diced
  • rice wine vinegar to taste
  • light soy sauce to taste
  • 500g thinly sliced chicken breast
  • 1 pack straight-to-wok egg noodles
  • 2 teaspoons hoi sin sauce, or to taste

MethodPrep:15min ›Cook:7min ›Ready in:22min

  1. Heat the oil in a wok over seriously high heat. Add the ginger, garlic and chillies. Fry for a few but don't let the garlic burn - be quick.
  2. Add in the onions, peppers, beansprouts and any other veg you may have (baby corn, broccoli, etc.). Fry quickly, stirring, for 1 minute.
  3. Add the rice wine vinegar and soy sauce. Don't go mad - let the veggies stand out! A few drops of each is fine.
  4. Add the chicken and stir fry till no longer pink in the centre. With thinly sliced chicken, this shouldn't take long. Transfer the mixture to a dish.
  5. To the wok, add the noodles. Add hoi sin and toss. Add the veggies and chicken back to the wok and stir fry for no more than a minute. Serve and enjoy!

Tip

Once you have mastered this, try variants of the meal maybe with whelks, clams, eel, crab, beef, or anything that takes your fancy! I normally like a bowl of Chinese cabbage in a light soy dressing with this to pick at!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Edible, but not massively impressed. In my opinion needed extra soy sauce, vinegar and additionaly sesame oil to add more oriental character. The meat was rather tasteless, so I would suggest to keep it in marinade made of soy sauce, vinegar and maybe cornflower shortly before frying.-26 Sep 2017


Hoisin Chicken

When it comes to Chinese recipes, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce.

The complex flavor of Hoisin sauce comes from the fermented soybeans, spices, dried sweet potatoes, salt, sugar and other ingredients. It is usually used as a dipping sauce, for example: Peking duck.

Hoisin sauce, or 海鲜酱 in Chinese, literally means seafood sauce. Ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soybeans and other flavorings.


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This was delicious but i am going to confess first. I usually use only fresh garlic, ginger, etc. but I was cooking at my son's and he had only dried. I was forced to substitute 2 tsp. garlic powder and one generous tsp. ground ginger. I did not have rice wine vinegar so I used a splash of balsamic. I also added a tablespoon of brown sugar. I used skinless bone-in chicken and following another poster's suggestions, cooking at 400 covered with aluminum foil. Basted at 30 min and removed foil. Basted again a couple of times and turned oven down to 350 fir another half hour. Sprinkled with toasted sesame seeds. This was a hit. My husband said it's his favorite. My little grandsons enjoyed it.

We liked this recipe alot - I had 6 boneless skinless chix breasts, and marinated for about 30 minutes before throwing into a cast iron skillet into a 425 degree oven. I boiled up the excess marinade, added a little chicken broth, and served it as a sauce over rice. Garnished with sliced green onions. Delicious! Next time I would add a little more red pepper, and the fact that I only had seasoned rice wine vinegar didn't seem to make a difference. This one is a keeper

I used chicken drumettes & covered them in a tablespoon on Chinese five spice & a tablespoon of oil first. Cooked in 400f oven for 15 mins. Then basted them in the divine sauc, turning after 10 mins & basting again.

Super easy. Grilled this because I didn't want to turn my oven on and heat up the house. Still adequate in taste for the lack of effort this recipe took. I would grill it again although I would suggest marinading to let the flavor settle in. Served it with pineapple. Can't wait to try it in the winter and enjoy the glaze everyone is raving about.

This is a great yummy and quick recipe. The only modification I made was to top with some chopped green onions and bake at a lower temperature.

This was just ok for me. Not flavorful enough and hardly spicy. 500 degrees was was too high, though it was done quickly. The sauce was burnt. An extra half star for being easy but I'm not making it again.

This was phenomenal. I too doubled the sauce and baked it at 400 degrees for about 35 minutes so that the sauce didn't burn up. We served it with the Pinneapple Ginger Fried Rice on this site, and every plate was scraped clean!

The sauce in this recipe also works well for stir-fry. I wanted to use up some hoisin sauce, so I took a package of boneless skinless chicken breasts and an onion and cut both into 1" cubes. I then sauteed the garlic in 1 t of vegetable oil, threw in the chicken and onion until they were halfway cooked, and then poured in everything else (I doubled the ginger). I also threw in a splash of orange juice and let the whole dish finish cooking by simmering on low for 10 minutes while the jasmine rice finished up. Delicious and super easy. If I had time, I would have marinated the chicken in the sauce for at least an hour.

I loved how this turned out. The sauce was not too sweet, which is rare with this kind of thing. The chicken was moist, delicious and took all of 15 minutes to prepare. I don't usually rate/review unless I made the recipe exactly as written, but I only deviated slightly on the cut of chicken, so I think it's OK. I used thin-sliced chicken breasts instead of bone-in thighs, because that is what I had on hand, and reduced the cooking time appropriately (10 mins). I will be making this a lot!

What a great recipe for chicken thighs. This is a keeper! Will do it again only a few changes. We went by the written recipe but only used four thighs. Thus we marinated for about 5 hours. The longer the better. There was so many reviews calling for different temps we did it for 350 degrees for 40 minutes. Came out perfect, also use 3/4 tsp. of pepper flakes for more of a sweet and sour taste. The sauce we used (marinade)for the end result was a little thick, we suggest using a little orange juice to thin it out. We had rice with it, but would go great with angel hair pasta.

This is super easy and delicious. Added a little extra spicyness but squirting some sriracha. Marinated for a few hours. Baked at 400 for a little longer as previous reviewers, and it was fine. Seved with white rice, cucumber salad, and bok choy stir fry.

I wanted to use up a bottle of hoisin before moving, so I tried this recipe out and found it very tasty when prepared as directed. However, I did find that baking at 500 meant that any of the glaze that dripped onto the foil was burnt. Next time I make it, I'm going to lower the heat and leave it in longer, and also I'm going to try it foil-free, in a Pam-sprayed glass pyrex dish, in the hope that the glaze in the dish won't burn.

Yummy!! So quick and easy. I made with a 2 and 3 year old at my feet in a matter of minutes. I subsituted teriyaki for soy and it was really good! Would be good with any sauteed veggies - I used broc. and mushrooms. Was wishing Iɽ added bean sprouts. Topped with some cashews. Sooooo good. Definitely give it a try.

This was soooo good that I had to write a review, which I have never done despite using the site for years. I tripled the sauce and used a combination of legs and breasts (cut into bite-sized pieces). I also toasted some sesame seeds and tossed them onto the chicken. Whenever I try to make asian food my family laughs and calls it "Chinese- tastes-the-same." No one was laughing this time, they were too busy licking their plates!

those of us who love the thigh LOVE these. IF you don't like thighs you could do the same with other parts of the chicken. The plate and bones are clean so my guests have enjoyed them

Super easy and delicious. I remove the skin from the thighs, and that works great. This recipe also works well with chicken wings (adjust time accordingly) In each case, I bake at 400 degrees for slightly longer time. Easy and so flavorful. I double the sauce and it all goes!

So simple and so delicious. I omited the pepper flakes and used skinless thighs for a healthier dish. The chicken was incredibly tender and juicy after 25 minutes. I reserved some of the sauce to use after it was cooked, which made it extra good. Very positive reviews from my fiance too.

Easy to make and the taste was fantastic! I however, used boneless chicken breasts sliced on the latitude. As reccomended, I doubled the recipe for the sauce. Made mushrooms and peas sauteed in olive oil and fresh minced garlic as a side dish and even added about 2 tbsps. of the remaining sauce to my vegetables. A great meal!

Big bang for the flavor buck, and extremely easy. Great party fare with rice.

I've been making this dish for over a year now. Here are the changes I've make. Use boneless skinless thighs, triple the marinated, except for the crushed red pepper and oil, marinate overnight. Add more garlic, 1-2 tsp garlic chili sauce and 1-2 tsp honey to marinated. Bake at 400 in a 9x13 dish covered with foil for 30-40 minutes, remove foil for the late 30-40 minutes or until cooked. Remove chicken to plate, cover to keep warm. Pour sauce into a sauce pan and reduce 5-10 minutes until slighty thickened. Company loves this dish, it's easy, serve with brown rice and steam veggie (green beans, broccoli, asparagus) something green. YUM!

Quick and very tasty all in a timely manner.

I didn't care for this at all . . . it was bland and greasy.

This is a tough one to rate. It filled my gut. Tasted a lot better than take out. My kids seemed to enjoy it but I wouldn't say it was "Delicious". I suppose you should give it a shot, most everyone else seemed to love it. PS 2.65 Forks describes it for me.

Made this with grilled chicken breast that I cut into pieces instead of using fatty dark meat. Also added some chile sauce for extra spice. I didn't have fresh ginger so I left it out and it made no differece. Served with broccoli and rice for a stir-fry-eseque meal. I took the advice of others and made extra sauce to drizzle over rice and vegetables. Very quick and tasty weekday meal that would work with any other meat or tofu.

It is good, but next time save some sauce for later to toss with noodles to serve with the chicken(do not pour all of the sauce on the chicken: this will also avoid the chicken from burning).


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Reviews (10 reviews)

It is interesting how much flavor hoisin sauce by itself adds. Modify the vegetables to what is on hand and it is a great tasting meal.

Was daunted by attempting stir fry so looked for a simple basic recipe. Of course I modified, didn't have snow peas so used frozen long cut green beans. Added bean sprouts, water chestnuts, and 1 TBS rice vinegar. Added 2 tsp cornstarch with the water to thicken sauce. I was very pleasantly surprised when tasting, it's as good if not better than restaurant. Will definitely make again now that I know how easy it is. Next time I'll add udon noodles.

I love the comment "good starting point." It is exactly perfect for that. I used pork cutlet, onion, bok choy, carrots, spring onions, garlic and ginger, and I used the recipe as a cooking guide. Next time, I will use less hoisin and more water, because it was a little too sweet. Great guide for cooking a delicious stir fry.


Hoisin Chicken Noodles

Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.

Cut the chicken fillets into bite-sized pieces with a knife or scissors and put in a bowl. Mix in the hoisin sauce until evenly coated. Cut the courgette into batons or trim and slice the baby courgettes.

Heat a wok or large frying pan over a medium heat. Meanwhile, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 3 horizontal cuts one above the other and finally, finely chop down across the width of the onion.

Add the oil to the heated wok, swirling to coat it up the sides. Add the onion 2-3 minutes until softened, stirring occasionally with a wooden spoon. Add the chicken and stir-fry for another 2-3 minutes until sealed and almost tender.

Tip the beansprouts and courgette batons or slices into the chicken mixture and continue to cook for another minute, stirring constantly.

Tip the cooked noodles into the chicken and vegetable mixture and stir-fry for 3-4 minutes or until everything is cooked through and tender

Meanwhile, trim the scallions and finely shred.

Divide the hoisin chicken noodles among bowls and scatter over the scallions to serve.

Prepare Ahead

Marinate the chicken in the hoisin sauce up to 3 days in advance and keep covered in clingfilm on the bottom shelf of the fridge until needed. This will help to tenderise the meat. Prep the vegetables up to 3 days in advance so that everything is ready to be cooked. Leftover portions of this recipe can be stored in an airtight container and reheated once in the microwave when ready to eat or serve cold - just bring a fork with you.


Chicken and Rice Noodles in Ginger-Hoisin Broth

Browning the aromatics—ginger and shallots—and briefly cooking a few tablespoons of hoisin sauce, develops a solid flavor base for this simple soup. You can use flat, wide rice sticks or thin rice vermicelli. Either way, cook the noodles according to the package directions, then immediately divide them among individual bowls if left to stand, the drained noodles may stick together. If you like, serve with lime wedges and Sriracha hot sauce.


Spicy Skillet Hoisin Chicken

Let's be honest. Some nights, no matter how hard we try, making dinner just feels impossible. Lately every night I have been feeling that way. By the time dinner comes around I am exhausted and the last thing I want to do is cook. However we are trying to eat at home more often and eat healthy, so on nights like that, I reach for recipes like this one. It only takes about 15 minutes from start to finish, making it faster than take-out, and as an added bonus this particular recipe for Spicy Skillet Hoisin Chicken tastes like take-out. Yum.

The secret to quick recipes like this is in the sauce. Instead of whipping up my own sauce, which requires measuring and mincing and whisking, I reach for delicious Hoisin sauce for the flavor. It's kind of like an Asian barbecue sauce that's a bit sweet, a bit savory, and a bit smoky. I love it. Since I love all things spicy, I add some Asian garlic chili paste to kick things up, but it's completely optional. You can also easily add veggies to this dish. I would recommend cooking the veggies first with a bit of oil. Then removing them from the skillet and cooking the chicken. Then when you add the Hoisin, add the veggies back in. That way the veggies stay nice and crunchy. Serve it with some brown rice, quinoa, or cauliflower rice. Mine came from the freezer on this busy night. Any shortcut that gets a healthy dinner on the table is fair game in my book.


Prepare noodles with flavour sachets according to packet directions. Drain.

Meanwhile, cut bok choy leaves from stems. Coarsely chop leaves. Cut any thick stems lengthways in half, then cut into 4cm lengths. Keep leaves and stems separated.

Heat oil in a large wok over a high heat. Add carrots. Stir-fry for 2 minutes. Add chicken and bok choy stems. Stir-fry for a further 2 minutes.

Add noodles, bok choy leaves and combined sauces to wok. Stir-fry for a further 1 minute, or until heated through and noodles are coated in sauce.

Serve sprinkled with cashews.

TIP! Bok choy has white to pale green coloured stems, with rounded, dark green leaves. Trim the base, then rinse stems and leaves under cold water. Drain well.


How many calories are in this Hoisin Chicken?

There are 249 calories per portion in this Hoisin Chicken, which means it falls into our Everyday Light category.

This Hoisin Chicken is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.


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Watch the video: Τερίνα πικάντικη με κοτόπουλο, λουκάνικο και φουντούκια2


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