---
title: "Hoisin Chicken Stir-Fry with Red Pepper & Noodles"
description: "A quick, punchy midweek stir-fry that comes together in under half an hour. Juicy five-spice chicken thigh is tossed with sweet red pepper and onion, then brought together with egg noodles in a sticky soy and hoisin sauce. Finished with fresh spring onion and coriander, it's light, fast, and…"
category: "Main Course"
cuisine: "Chinese"
serves: "4 people"
prep: "15 mins"
cook: "20 mins"
author: "Thomas Chaplin"
site: "Recipe Book"
url: "https://chaplinkitchen.com/r/hoisin-chicken-stir-fry-with-red-pepper-and-noodles/"
datePublished: "2026-09-03T23:24:52+01:00"
dateModified: "2026-09-10T11:08:38+01:00"
---

# Hoisin Chicken Stir-Fry with Red Pepper & Noodles

A quick, punchy midweek stir-fry that comes together in under half an hour. Juicy five-spice chicken thigh is tossed with sweet red pepper and onion, then brought together with egg noodles in a sticky soy and hoisin sauce. Finished with fresh spring onion and coriander, it's light, fast, and endlessly satisfying.

**Category:** Main Course · **Cuisine:** Chinese · **Serves:** 4 people · **Prep:** 15 mins · **Cook:** 20 mins

**Recipe URL:** https://chaplinkitchen.com/r/hoisin-chicken-stir-fry-with-red-pepper-and-noodles/

## Ingredients

- 560g diced chicken thigh
- 1/2 tsp Chinese five spice
- 2 red peppers _(halved, cored and thinly sliced)_
- 1 red onion _(halved, peeled and sliced into half moons)_
- 6 spring onions _(trimmed and sliced)_
- 1 piece ginger _(peeled and grated)_
- 2 garlic cloves _(peeled and grated)_
- 1 bunch coriander _(roughly chopped, stalks and all)_
- 4 nests egg noodles
- 2 sachets soy sauce
- 2 sachets hoisin sauce

## Method

1. **Season the chicken.** Put a large saucepan of salted water on to boil for the noodles. Toss the diced chicken with the Chinese five spice in a bowl until well coated, then cover and set aside.
2. **Prep the vegetables.** While the water comes to the boil, prep the veggies: slice the red pepper and red onion, trim and slice the spring onion, and peel and grate the ginger and garlic. Roughly chop the coriander.
3. **Cook the noodles.** Add the noodles to the pan of boiling water and cook for 4 minutes. Drain in a sieve, then rinse under cold water to stop them cooking and to keep them from sticking together.
4. **Stir-fry the chicken.** Heat a glug of oil in a large frying pan or wok over high heat. Stir-fry the chicken until browned and cooked through, 8-10 minutes, then transfer to a bowl and set aside.
5. **Stir-fry the vegetables.** Add a splash more oil to the pan and stir-fry the red pepper for 3 minutes, then add the red onion and cook for a further 2 minutes. Return the chicken to the pan along with the ginger and garlic, and cook for 1 more minute.
6. **Toss it together.** Drain the noodles again and add them to the pan along with the soy sauce and hoisin sauce. Toss everything together and cook for 2 minutes, until the noodles are piping hot. Stir through the spring onion and coriander, then serve immediately.

## Notes

- Go easy on the Chinese five spice — it's potent, so start with less than you think you need.
- If your pan is on the small side, cook the chicken in batches so it browns instead of stewing.
- Swap the egg noodles for rice noodles and the soy sauce for tamari to make this gluten-free.