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Hoisin-Ginger Noodles
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.
4 to 6
Servings
20 minutes
Ingredients
-
12
ounces dried linguine OR dried udon noodles OR dried lo mein
-
¼
cup plus 2 tablespoons hoisin sauce
Directions
-
01In 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.
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February 1, 2024
Delicious as leftovers too
I stir fried leftover noodles with some grapeseed oil, added an egg (scrambled in the same pan), and some baby spinach. Crisped up the noodles for a delicious breakfast.
November 22, 2023
Hoisin Ginger Noodles
This was absolutely delicious. I used Lee Kum Ke chili garlic sauce and it was just right heatwise!
October 30, 2023
Excellent and so easy.
I used whole-wheat udon, and added some de-seeded Thai bird chiles because we like everything fairly spicy.
October 4, 2023
Minimal ingredients and delicious!
I love it when I come across a recipe and I have all of the ingredients needed to make it. Quick, simple, and full of flavor.
June 23, 2023
easy & delicious
Love this easy recipe and the flavorful sauce. We love spicy food and made this recipe exactly to instructions, and even with adding some red pepper flakes to the garnish, we didn't find this too spicy at all. Bring it on! :)
This is a very tasty recipe, and was a perfect complementary side dish for an Asian meal. I used udon noodles because they come in 8 oz. packages, so I didn't need to figure out what to do with the 4 oz. leftovers from a 1 lb. package of pasta. It had a wee kick, but nothing near what Kevin S. stated. I suspect then that it had to do with the Sriracha, which I did not use. Thanks again Mr. Cox and Milk Street team!
This is way too spicy, none of us were able to eat it - including the hot sauce lovers! A QUARTER CUP of chili garlic sauce or sriracha is WAY too much, next time I'll try it with maybe a tablespoon or so. Besides the insane heat, the flavor is really good and it comes together really quickly.
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We like it hot here - living in California, we have a BIG southwest influence, with plenty of peppery heat all around us. So we were flabbergasted when we couldn't eat this dish because it was simply too hot. We used 3 Tbps of chili garlic sauce (a staple in our pantry; we go through 3-4 jars every year); we topped it off with 1 Tbps of Sriracha for a little added complexity (esp since the recipe states you can use either). Being familiar with Mr. Kimball's shyness when it comes to heat and spice, we couldn't believe his publication included a recipe that was simply too hot for us to eat.