Hoisin Garlic Noodles
Published April 17, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 14ounces dried wheat or egg noodles
- ¼cup hoisin sauce
- 2tablespoons soy sauce
- 1tablespoon toasted sesame oil
- 2teaspoons maple syrup or honey
- Vegetable oil
- 6medium garlic cloves, finely chopped
- 6scallions, white and green parts separated, thinly sliced
- 4tablespoons toasted white sesame seeds
Nutritional analysis per serving (4 servings)
545 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 86 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 18 grams protein; 725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse until the noodles are cool.
- Step 2
Meanwhile, in a small bowl, combine hoisin sauce, soy sauce, sesame oil and maple syrup; set aside.
- Step 3
Heat a large 12-inch skillet on medium-high for 2 minutes. Add 1 to 2 tablespoons of oil along with the garlic and white parts of the scallions. Stir until fragrant, about 30 seconds (but don’t let the garlic burn!). Immediately add the sauce and then the noodles, and toss well until the noodles are evenly coated.
- Step 4
Leave the noodles to cook, undisturbed, until they start sticking to the pan and the bottom looks crispy, 2 to 3 minutes. Taste and season with salt (if needed) and pepper.
- Step 5
To serve, transfer to bowls and top with the sesame seeds and the green parts of the scallions.
Private Notes
Comments
Here's my suggestion for amending the dish: First, do not add the honey or maple syrup, hoisin sauce is plenty sweet on it's own. Secondly, I added 1.5 tablespoons of Chinese black vinegar to balance the sweetness of the hoisin. I also added a 1/4 cup of shaoxing wine (you can substitute sherry) to add complexity. You could also add a 1/4 cup of chicken stock (or mushroom stock) if you want to have more sauce in the dish. Otherwise, an easy and enjoyable dish.
I let some water stay with the noodles, and then used the steam to help me know when to take the pan off the heat. When the pan stopped steaming, there was a perfect ratio of caramelized to soft noodles. Offered a variety of chopped herbs/proteins/condiments so each person could customize their portion. Kids and adults alike cleaned their plates.
This is a wonderful base recipe! As-is, it’s tasty & satisfying. But adding eggs, or a couple thinly sliced chicken thighs, or shrimp and any additional veg really makes it wonderful.
Made exactly as the recipe, but added pan-fried tofu at the end. It was so good, I had to proactively divide up the remnants in the pot so that my kids wouldn't fight over seconds.
I made this recipe tonight and loved it! I do think some roasted snap peas and shredded carrots just might make this even better. A great base for lots of additions. A protein as well would be perfect. Tofu, tempeh or bacon (husbands idea)!
Followed the advice to nix the maple syrup and add the black vinegar - sadly I forgot the xiao xing wine - included spinach and egg. Definitely a repeat recipe!!
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