Hoisin Chicken Noodle Stir Fry (Low Carb)

This low carb Asian inspired hoisin chicken stir fry is made using a combination of wheat and zucchini noodles and comes together in minutes.  It is a healthy and delicious dinner idea the whole family will enjoy.

This easy stir fry noodle recipe contains chicken breast meat, a little produce and a handful of pantry ingredients which together create a delicious simple meal that's ready on the table in under 20 minutes! 

When it comes to zucchini I find that spirilizing is one of the best ways of preparing it.  Zucchini has a high water content which can make it a little dull when simply chopped and cooked, even in a stir fry.  This is completely avoided when you spiralize it and just toss with the other ingredients in the wok.  Spiralized zucchini takes seconds to cook, retains lots of texture (just don't cook it for longer than 30 seconds) and makes a fantastic low carb noodle substitute.

In this chicken stir fry recipe I combined it with a small amount of wheat noodles so it's still healthy but also satisfying, perfect as a family meal.

Hoisin chicken stir fry ingredients

I cut the chicken breasts into thin strips as they cook faster than chunks of chicken and sort of blend in with the noodles. However, if you prefer you can chop the chicken into chunks.

I used a moderate amount of hoisin sauce as I didn't want to make this recipe too sweet.  You can add a little soy sauce for more depth and savouriness (do so once the dish is cooked).

I recommend using small/medium zucchini as very large zucchini tends to have less flavour.

Use half the amount of egg noodles (whole wheat or regular) you would normally add to a chicken noodle stir fry (for 4 people).  

I chopped the garlic as well as the ginger into matchsticks but you can also simply grate or finely chop them.

Use any spring onions (scallions/green onions).  Mine came with nice red bulbs which I separated from the green parts and sliced before stir frying.  Cut the green parts across the middle or slice at an angle and use as garnish.

Use either peanut of vegetable oil.

The addition of the lime zest and juice adds freshness that balances the sweetness of the dish and makes it super delicious. Try it!

Step-by-step recipe instructions

1.Boil the noodles in salted water according to the packet instructions (or use ready-to-eat noodles). In a mixing bowl combine the chicken with 2 tablespoons of the hoisin sauce and 1 tablespoon of the oil and stir thoroughly.  Set aside while you prepare the other ingredients.  

2. In a wok heat up 1 tablespoon of the oil, add the chicken and stir fry over a fairly high heat for about 4 minutes or until cooked through. Transfer into a bowl (along with the juices) and set aside.

3. Wipe the wok clean (or give a quick rinse and wipe), heat up another tablespoon of the oil, add the garlic, ginger, chili flakes and spring onion (only the bulbs, roughly sliced) and stir fry over a medium heat for 3 minutes.

4. Toss in the spiralized zucchini, the rest of the hoisin sauce, sesame oil and stir to combine.  Add the chicken (along with the juices) and noodles and stir fry for another 30 seconds just to heat through.  Remove from the heat, add a drizzle of soy sauce (or water) if needed, scatter the sliced green onions, cashews and lime zest over the top, drizzle over a little lime juice and serve!

Top tips and FAQs

• Try not to overcook the chicken.  Cook it in batches if you are using a small wok.  Stir fry for about 4 minutes then remove from the wok immediately. 
• If your spring onions don't have large bulbs add a small red/white onion into the stir fry ( roughly slice and stir fry along with the garlic and ginger).
• Start stir frying the vegetables after your noodles have been boiled.
• You could add thinly sliced red pepper, carrot or pak choy into the wok (stir fry along with the garlic and ginger) but  if you do you might also have to add more hoisin or soy sauce into the dish.
• Use ready cooked noodles or boil dried noodles in salted water. If using ready to eat noodles heat them up before adding into the stir fry. Use half the amount of egg noodles (whole wheat or regular) you would normally use in a chicken noodle stir fry (for 4 people).  
• Best served immediately.
• Not suitable for freezing.

You might also like

• Healthy Chicken Noodle Soup with Spiralized Veggies & Pasta
• Hoisin Marinated Grilled Salmon
• Noodle Broccoli Salad with Hoisin Dressing
• Asian Meatballs with Sweet Chilli Glaze

Check out also this collection of easy one pot chicken recipes.

Keep in touch!

Have you made this chicken noodle stir fry? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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