Hoisin Garlic Noodles
Published April 16, 2025
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and pepper
14 ounces dried wheat or egg noodles
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons maple syrup or honey
Vegetable oil
6 medium garlic cloves, finely chopped
6 scallions, white and green parts separated, thinly sliced
4 tablespoons toasted white sesame seeds
Nutritional analysis per serving (4 servings)
86 grams carbs; 84 milligrams cholesterol; 545 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 6 grams fiber; 725 milligrams sodium; 18 grams protein; 9 grams sugar
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.
I like the idea of this recipe. I just made it, but found that the ratio between noodles and sauce was off; too many noodles and not enough sauce. I would agree with previous comments that there is no need for maple syrup or honey, but anything to add some liquid and balance out the sweetness would be good.
I’ve been on a budget and man, once you make the initial investment in hoisin sauce it is so cheap and delicious. Don’t add honey (already sweet enough) and add a hearty veg like broccoli. Left overs are just as good!!
My suggestions: Don’t add black vinegar. Don’t eliminate the maple syrup. Don’t add chicken stock. Don’t use rice sticks. Don’t let water stay on the noodles. Make the recipe *as written*, leaving the *wheat or egg* noodles to cook undisturbed *just like it says*. If you cook as directed, you will find that the recipe is *not* too sweet. All of the suggestions to do these different things turn the dish into some other thing, thereby missing what makes *this recipe* distinctly excellent.