6/23/2026
Chicken Hoisin Stir-Fry with Shanghai Noodles
Serves 4
Ingredients
For the Stir-Fry
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 carrot, julienned
- 1 celery stalk, sliced on a bias
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 green onions, sliced
For the Sauce
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp cornstarch
Noodles
- 400 g Shanghai noodles
- Sesame seeds for garnish (optional)
Method
- Cook the Shanghai noodles according to the package directions. Drain and set aside.
- Whisk together all of the sauce ingredients until smooth.
- Heat a wok or large skillet over high heat. Add the vegetable oil.
- Stir-fry the chicken for 4–5 minutes until lightly browned. Remove from the pan.
- Add the garlic and ginger, followed by the peppers, broccoli, carrots, and snow peas. Stir-fry for 3–4 minutes, keeping the vegetables crisp-tender.
- Return the chicken to the wok and add the prepared sauce. Cook for another 2–3 minutes until the sauce thickens and coats everything evenly.
- Add the cooked Shanghai noodles and toss until well combined.
- Finish with sliced green onions and sesame seeds before serving.
Chef's Note
The beauty of stir-frying lies in its flexibility. Almost any combination of vegetables works well, making it one of the easiest ways to cook with what's already in your refrigerator. Once you've mastered the basic technique of high heat, quick cooking, and a balanced sauce, the possibilities are nearly endless