Hoisin Noodles are what you need when you don’t want to order out but don’t really want to cook, either.
They are a bit of a compromise – not exactly packed with nutrition, but better for you than most take-out.
Add some steamed veggies on the side to round things out a bit if you must.
Shake the sauce together in a mason jar and store it in the fridge: with a package of fresh noodles you can have dinner on the table in minutes.
I like to use udon noodles (even though two of my people find them “kind of gross”), but you can use whatever you have on hand.
- ¼ cup / 60 ml hoisin sauce
- 1 tablespoon / 15 ml soy sauce
- 1 tablespoon / 15 ml lime juice
- 1 clove garlic, minced (or ¼ teaspoon / 1.25 ml garlic powder)
- 1-1/2 teaspoons minced fresh ginger (or ½ teaspoon / 1.25 ml dried ginger)
- 1 tablespoon / 15 ml sweet chili sauce
- 1-1/2 teaspoons / 3.75 ml Dijon-style mustard
- 1-1/2 teaspoons / 3.75 ml brown sugar
- 1 tablespoon vegetable oil
- 4 cups / 1 liter cooked or fresh noodles (I use udon noodles - about 1-1/2 lbs / 800 g)
- 3 green onions, chopped
- 1 tablespoon / 15 ml sesame seeds
- In small mixing bowl, stir together all sauce ingredients (hoisin, soy, lime juice, garlic, ginger, chili sauce, mustard and brown sugar) until smooth. Set aside.
- Heat a frying pan or large saucepan over med-low heat. When the pot is hot add the oil and swirl to coat the bottom of the pan.
- Add the noodles and toss to coat with oil. Cook 1-2 minutes, stirring to keep noodles from sticking. Add chopped onions and toss with noodles.
- Add sauce and toss with noodles. Cook for 5 minutes. Noodles should be well-coated with the sauce and warmed through. Remove noodles from heat and place in serving dish. Sprinkle with sesames seeds.
- Noodles can be eaten warm or cold. Store leftover noodles in covered container in fridge for 1-2 days.