Chewy Rice Noodles in Hoisin Sesame Sauce
Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You’ll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it’s so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp hoisin sauce (, use gluten-free hoisin sauce if needed)
- 1 tbsp Chinese sesame paste (see notes for sub)
- 2 tbsp warm water
- 1 tbsp maple syrup (or other sweetener)
- 1 clove garlic (minced)
- 1 tsp sesame seeds
- 130 g dry thick rice noodles (I used 10mm thick ones)
- Bokchoy or other vegetables of choice like mustard greens (spinach, etc. (optional))
- Soy sauce ( or tamari, to taste (optional))
- Chili garlic sauce
- Chopped scallion
Instructions
- 1
Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
- 2
Note: it’s important that you have the sauce ready before cooking the noodles since you’ll want to immediately add in the freshly cooked noodles to the sauce right after cooking.
- 3
Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
- 4
In the same pot, cook the noodles until chewy.
- 5
The noodles will turn into a solid white colour when ready. Best to try it too to see if it's cooked enough to your liking! I prefer mine really chewy.
- 6
Remove from the pot and then drain out the water.
- 7
Immediately transfer the noodles to the sauce.
- 8
Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.
- 9
Top with the chopped scallion and the blanched veggies (if using).
- 10
Enjoy and slurp away!