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.
@Todd I made this recipe exactly to your specifications as I had both the aged black vinegar shaoxing cooking wine on hand. Used 14oz of pho tuoi rice sticks and pork sausage. Absolute perfection. We’ll keep this on rotation!
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 yummy. I did add a splash of rice wine vinegar for balance and served with lime, cilantro, crushed peanuts, and chili crisp. I think adding some veggies and protein would be great to make this a bit healthier.
Some hoisin sauces are sweeter than others. Taste yours and modify the sauce accordingly. I used honey and followed recipe as written, and did not find the dish too sweet. I did add soy sauce to the finished product to taste and it was great. Brought it to a Lunar NY potluck and it was a hit with the kids.
Made this, as many others did, with Todd’s suggestions - no maple syrup, adding Chinese black vinegar, siaoxing wine, and chicken broth. I added a ton of sauteed white mushrooms and baked crispy-ish tofu for a meatless main. I used thin rice noodles (probably more than called for in the recipe but forgot to measure) and I think they overcooked very easily when soaking up the sauce in the pan. Next time will use wide rice noodles which I think would be a better fit for this, and will keep a better eye on them when they’re soaking to keep them al dente.