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Hoisin-Ginger Noodles
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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
12 ounces dried linguine OR dried udon noodles OR dried lo mein
1/4 cup plus 2 tablespoons hoisin sauce
1/4 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
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
Directions
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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.
-
02When 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.
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03Optional garnish: Chopped roasted salted peanuts
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Reviews
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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Your First Issue
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.