There are many different kinds of noodle available and all of them are pretty much suitable for this dish.
I like to buy fresh noodles but you have to use them more or less straight away, although you can buy dried noodles which last for ages the next best thing to fresh in my opinion is “straight to wok” noodles which come packed with a good few months expiry date.
Hoisin Chicken Noodles
Serves 2 Time 40 minutes plus prep.
150 Gm - Fresh or “straight to wok” Noodles
2 - 3 Chicken Thighs (skinned, Boned and chopped)
2 tablespoons – Hoisin Sauce
A little Olive Oil
½ teaspoon – Soft Brown Sugar
1 tablespoon – Chinese Rice Wine
1 tablespoon – Light Soy Sauce
1 bunch - Spring Onions (shredded)
1 – Large Carrot (shredded or Very thinly sliced)
Mix the Hoisin, soft brown sugar, soy sauce and wine in a bowl.
Then add the chicken, mix well and leave for about 20 minutes.
Heat a little oil in a wok or large pan and add the chicken with a slotted spoon leaving most of the marinade in the bowl.
Cook the chicken for about 10 minutes.
When the chicken is cooked put it back into the bowl with the marinade.
Now put the carrot, spring onions (saving some for garnish) and mushrooms into the wok and stir fry for 3 – 5 minutes.
Add the noodles while the vegetables are frying.
Now add the chicken and marinade.
Cook for a further 5 minutes then serve garnished with a few shredded spring onions.