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Chicken stir fry in wok with lime in background.
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Hoisin Chicken Noodle Stir Fry (Low Carb)

This low carb Asian inspired hoisin chicken stir fry contains a combination of wheat and zucchini noodles and comes together in minutes. 
Course Dinner, Main
Cuisine Asian Fusion
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings 4 servings
Calories 290kcal
Author Monika Dabrowski

Equipment

  • Wok
  • Spiralizer/food processor

Ingredients

  • 1.1 pounds chicken breast skinless, cut into thin strips (approx.1cm)
  • 4 tablespoons hoisin sauce
  • 1½ medium zucchinis spiralized
  • 2 noodle nests regular or wholewheat
  • 3 garlic cloves chopped into matchsticks or finely chopped
  • 1 tablespoon fresh ginger chopped into matchsticks or finely chopped
  • 1 teaspoon chili flakes or less if you want less heat
  • 2 spring onions
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut or vegetable oil
  • Zest of 1 lime and a drizzle of lime juice
  • handful of cashews for serving
US Customary - Metric

Instructions

  • 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.  
  • 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.
  • 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.
  • 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!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 421mg | Potassium: 709mg | Fiber: 2g | Sugar: 6g | Vitamin A: 393IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg