Photo of Hoisin chicken with noodles by WW

Hoisin chicken with noodles

Total Time
30 min
15 min
15 min
Duck might be the natural protein partner for hoisin sauce, but don’t miss out on this chicken dish – trust us, it’s a winner!


Vegetable Oil

1 tablespoon(s)

Chicken breast mince, raw

400 g

Red pepper

1 medium, deseeded and thinly sliced

Egg noodles, fresh

600 g, prepared as instructed

Pak Choi

2 portion(s), thinly sliced

Spring Onions

3 medium, trimmed and thinly sliced (white and green part separated)

Garlic chilli sauce

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Hoisin Sauce

4 tablespoon(s)

Rice Wine Vinegar

1½ tablespoon(s)


100 g


  1. Heat the oil in a wok or large frying pan set over a high heat. Stir-fry the mince for 5-7 minutes, or until browned. Add the pepper to the wok and stir-fry for a further 5 minutes until softened.
  2. Meanwhile, cook the noodles to pack instructions, then drain and refresh them under cold running water. Drain again, and set aside.
  3. Add the pak choi, white part of the spring onions, chilli garlic sauce, soy sauce, hoisin sauce, wine and the prepared noodles to the wok. Stir-fry for 3 minutes or until the mixture is warmed through, then stir in the bean sprouts.
  4. Divide the noodle mixture between bowls and serve topped with the spring onion greens.


Use turkey breast mince if you can’t find chicken.