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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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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! :)
April 28, 2023
Big Hit!
Delicious on the first try! The only departure was using 2 teaspoons of toasted sesame oil rather than 2 tablespoons. It can be a bit overpowering. The heat was perfect using Roland brand chili garlic sauce. Protein addition of a little chicken satisfied all.
March 18, 2023
Simple and satisfying
This is a yummy meatless entree or simple side that comes together in a snap.
February 10, 2023
Ginger Hoisin Noodles
Loved this recipe - I served with quickly blanched snap peas - took only minutes to put together. Next time I may add ground chicken for more protein but delish as is!
July 10, 2023
Great noodles
These were great! Even my son,who claims he doesn't like spicy, scarfed them down.
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.