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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk soy sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and water together to make the sauce.
Cook the thin spaghetti according to package directions. Drain and set aside.
Heat neutral oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 5–6 minutes until browned and cooked through.
Add coleslaw mix and minced garlic to the skillet. Cook for another 2–3 minutes until the coleslaw is slightly wilted.
Add the cooked noodles and the prepared sauce to the skillet.
Toss everything together over medium-high heat for 2–3 minutes until the noodles are glossy and well coated with the sauce.
Finish by adding sliced green onions and toss to combine.
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For a spicier kick, add a dash of chili flakes to the sauce.
Substitute chicken with tofu for a vegetarian version.
Can I use a different type of noodle?
Yes, you can use any type of noodle you prefer, such as rice noodles or udon.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and noodles.
What can I use instead of hoisin sauce?
You can substitute hoisin sauce with oyster sauce or a mix of soy sauce and a bit of honey.
Is there a substitute for sesame oil?
You can use olive oil or another neutral oil, but it will alter the flavor slightly.
