Hoisin Chicken Noodles with Carrots

Seared chicken, crisp-tender carrots, and springy egg noodles meet in a balanced hoisin glaze that stays savory-sweet and light.

35 min

4 servings

Hoisin chicken and springy egg noodles are topped with carrot matchsticks, scallions, and sesame seeds.

Ingredients

1 lb boneless, skinless chicken breast

1 tbsp neutral high-heat oil

2 medium carrots

3 scallions

2 garlic cloves

1 tbsp finely grated fresh ginger

1/4 cup hoisin sauce

2 tbsp low-sodium soy sauce

1 tbsp unseasoned rice vinegar

1/3 cup water

1 tsp toasted sesame oil

1 tsp cornstarch

2 tbsp cold water

1 tbsp toasted sesame seeds

1/4 tsp red pepper flakes

Equipment

Wok or large skillet · Large pot · Tongs · Small whisk

Keep the glaze light

Add slurry a little at a time and loosen with water as needed; hoisin thickens quickly as it simmers.

Serve immediately

Warm bowls help the noodles stay supple while the glossy sauce settles around them.

Prep the ingredients

01. Cut chicken across the grain and slice carrots into matchsticks; separate scallion whites and greens so each can be added at the right time.

02. Whisk the hoisin, soy, vinegar, water, sesame oil, and pepper flakes; mix cornstarch with cold water in a separate bowl.

Cook noodles and chicken

03. Boil fresh wonton noodles to springy, following the package timing. For dried thin egg noodles, stop one minute early, drain, and briefly rinse to halt cooking.

04. Sear chicken in shimmering oil without crowding, then toss until just opaque; transfer it out so it does not overcook while the vegetables cook.

Build the glaze

05. Toss carrots and scallion whites for about 2 minutes; add garlic and ginger only for the final 30 seconds to keep them fragrant rather than browned.

06. Simmer the sauce and add stirred slurry gradually until it lightly coats a spoon; keep it fluid because the noodles will absorb some.

Toss and serve

07. Return chicken and juices with the noodles, tossing until hot and coated; add a splash of water if the glaze begins to feel sticky.

08. Turn off the heat before adding scallion greens and sesame seeds, then serve at once while the noodles are loose and springy.