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https://cooking.nytimes.com/recipes/1026260-hoisin-garlic-noodles

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NYT Cooking

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Hoisin Garlic Noodles

Hoisin Garlic Noodles Recipe

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Salt and pepper
14 ounces dried wheat or egg noodles
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons maple syrup or honey
Vegetable oil
6 medium garlic cloves, finely chopped
6 scallions, white and green parts separated, thinly sliced
4 tablespoons toasted white sesame seeds

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Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor

Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.

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Author:: Hetty Lui McKinnon
Copyright:: NYT Cooking
Date:: 4/17/2025
Servings:: 4
Cook Time:: 20 min
Prep Time:: 5 min
Total Time:: 25 min