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Grilled Hoisin Chicken with Asian Noodles

August 8, 2008

As soon as I saw this recipe from Gourmet, I knew I had to make it as soon as possible (and I was right; it got 2 literal thumbs up from Greg). The original recipe called for duck confit, but since I don’t usually have that lying around, I switched it for chicken. The original recipe also used almost no oil and the noodles were really dry, so I did what I never do and added more oil to the recipe. If the noodles still seem dry you can add some more sesame or canola oil to the finished noodles and toss to incorporate. I also made a mistake and put the Sriracha in the noodle sauce, instead of the chicken glaze, but that’s a mistake I’d repeat. Serves 4 generously.

Vegetarian note: You could easily substitute tofu for the chicken by cooking it in a grill pan and brushing it with the glaze.



7 oz (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)

2 T canola or vegetable oil

2 medium carrots, cut into matchsticks

1/4 lb Chinese long beans or regular green beans, cut into 1-inch lengths

4 chicken breasts

1/2 cup chopped scallions (optional)

2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil


2 tablespoons hoisin sauce

1 tablespoon fresh lime juice


1/4 cup soy sauce

3 tablespoons Chinese black vinegar (balsamic will also work)

2 teaspoons Sriracha (Southeast Asian chile sauce)

1 1/2 tablespoons packed dark brown sugar

2 teaspoon Asian sesame oil

1 garlic clove, finely chopped

Soak noodles in cold water to cover 30 minutes, then drain and cook in boiling water for 30 seconds (noodles will still be a little undercooked). Drain noodles, saving 1 c cooking water.
Stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a colander with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to colander with carrots.
Meanwhile, season chicken with a little oil, salt and pepper and grill. Just before it’s done, baste chicken with hoisin glaze. Remove from grill. (If using tofu, grease a grill pan and cook tofu until browned on both sides. Coat with glaze and set aside).
Heat canola soil in wok over med-high heat. Add green beans and carrots and stir-fry until hot. Add noodles, scallions, sauce mixture and as much pasta water as necessary and stir-fry until hot. If noodles are too dry, add more oil.

Serve noodles topped with chicken breast and scattered with fresh herbs.

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