Serve these noodles with a side of steamed vegetables and some crispy tofu for a complete meal. Or just serve them as is for a quick meal on the go.
Servings: 4servings as a main dish / 6-8 as a side dish
Author: Mary Gillespie
Ingredients
Sauce:
1/4cup/ 60 ml hoisin sauce
1tablespoon/ 15 ml soy sauce
1tablespoon/ 15 ml lime juice
1clovegarlicminced (or 1/4 teaspoon / 1.25 ml garlic powder)
1-1/2teaspoonsminced fresh gingeror 1/2 teaspoon / 1.25 ml dried ginger
1tablespoon/ 15 ml sweet chili sauce
1-1/2teaspoons/ 3.75 ml Dijon-style mustard
1-1/2teaspoons/ 3.75 ml brown sugar
Noodles:
1tablespoonvegetable oil
4cups/ 1 liter cooked or fresh noodlesI use udon noodles - about 1-1/2 lbs / 800 g
3green onionschopped
Garnish
1tablespoon/ 15 ml sesame seeds
Instructions
Prepare sauce:
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.
Prepare noodles:
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.