Hoisin Garlic Noodles

Name: Hoisin Garlic Noodles
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 14oz Dried Noodles, wheat or egg; 1/4 cups Hoisin; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 2 tsp Maple Syrup, or honey; 1 tbsp Vegetable Oil; 6 cloves of Garlic, finely chopped; 6 Scallions, white & green parts sliced; 4 tbsp Sesame Seeds, toasted; Some Salt, to taste; Some Pepper, to taste

These Hoisin Garlic Noodles are a savory, slightly sweet take on stir-fried noodles, with heady garlic, toasty sesame, and crisped edges for texture. Quick to prepare, the sauce clings to each strand, while scallions and sesame seeds add bright, crunchy finish—perfect as a weeknight main or an easy side.

These Hoisin Garlic Noodles are a savory, slightly sweet take on stir-fried noodles, with heady garlic, toasty sesame, and crisped... Show more

By Foodiligence · Original recipe

Health Grade

D+ · Occasional

Time

25 min

Price

0,80 €

Calories

561 kcal

vegetarian

Method

Wash the scallions

Rinse the Scallions under cool water to remove any grit, then pat them dry so they slice cleanly instead of slipping around on the board.

Chop the aromatics

Peel the Garlic and finely chop it. Trim the scallion roots if needed, then thinly slice the white and green parts, keeping them in separate little piles so the whites can cook first and the greens can be saved for the finish.

Toast the sesame

Heat a large dry skillet over medium-low heat. Add the Sesame seeds and stir often for 2 to 3 minutes, until they smell nutty and turn lightly golden. Tip them into a bowl right away so they do not keep darkening in the hot pan.

Whisk the sauce

In a small bowl, whisk together the Hoisin, Soy sauce, Sesame oil, and Maple syrup until smooth and glossy.

Boil the noodles

Bring a large pot of water to a boil. Season it generously with Salt, add the Dried noodles, and cook for 6 to 8 minutes, or according to the package, until just tender with a little bite left in the center. Give them a stir early on so they do not clump together.

Drain and reserve

Before draining, scoop out about 1/2 cup of the noodle cooking water. Drain the noodles and keep them nearby; if they sit for more than a minute, give them a quick toss so they do not stick.

Cook the aromatics

Set the skillet back over medium heat and add the Vegetable oil. When it shimmers, add the scallion whites and the garlic, then stir for 30 to 60 seconds until fragrant and just softened. Do not let the garlic brown, or it can taste bitter.

Toss the noodles

Pour in the hoisin mixture and stir for about 15 seconds to loosen it. Add the drained noodles, half of the toasted sesame seeds, a few spoonfuls of the reserved noodle water, and Pepper to taste, then toss for 1 to 2 minutes until every strand is glossy and evenly coated. Add a little more noodle water if the sauce looks too thick, and taste for another pinch of salt if needed.

Serve and garnish

Divide the noodles among bowls and scatter the scallion greens and the remaining toasted sesame seeds over the top. Serve right away while the noodles are hot and slick with sauce.