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Hoisin-Ginger Noodles

Hoisin-Ginger Noodles

“Even my son, who claims he doesn’t like spicy, scarfed them down.”

By Calvin CoxDecember 21, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    20 minutes
  • Rating

A satisfying, flavor-filled noodle dinner doesn’t come together more easily and quickly than this. Hoisin provides salty-sweet umami in the no-cook sauce, ginger provides fresh, peppery punch, and chili-garlic sauce (or Sriracha) adds balancing heat along with allium notes. We use linguine here because its shape resembles udon, a type of thick, chewy Japanese wheat noodle; if you happen to have udon in the pantry, by all means, use it. Dried lo mein works well, too.

Ingredients
  • 12

    ounces dried linguine OR dried udon noodles OR dried lo mein

  • ¼

    cup plus 2 tablespoons hoisin sauce

  • ¼

    cup chili-garlic sauce OR Sriracha sauce

  • 2

    tablespoons toasted sesame oil

  • 2

    tablespoons soy sauce

  • 1

    tablespoon finely grated fresh ginger

  • 3

    scallions, thinly sliced

  • Chopped roasted salted peanuts, to serve

Step 1

In a large pot, bring 4 quarts water to a boil. Stir in the pasta, then cook, stirring occasionally, until the noodles are tender. Meanwhile, in a medium bowl, whisk together the hoisin, chili-garlic sauce, sesame oil, soy sauce and ginger.

Step 2

When the noodles are done, drain well in a colander, then return them to the pot. Add the hoisin mixture and toss until evenly coated. Serve sprinkled with the scallions and peanuts.

Step 3

Optional garnish: Chopped roasted salted peanuts

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