Ingredients
- Total Time 25 minutesPrep Time 5 minutesCook Time 20 minutes
- Salt and pepper
- 14 ounces dried wheat or egg noodles
- ¼ 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
- Fresh basil, for serving
- Cooked rice, pasta or polenta, or crusty bread, for serving
Instructions
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse until the noodles are cool.
Meanwhile, in a small bowl, combine hoisin sauce, soy sauce, sesame oil and maple syrup; set aside.
Heat a large 12-inch skillet on medium-high for 2 minutes. Add 1 to 2 tablespoons of oil along with the garlic and white parts of the scallions. Stir until fragrant, about 30 seconds (but don’t let the garlic burn!). Immediately add the sauce and then the noodles, and toss well until the noodles are evenly coated.
Leave the noodles to cook, undisturbed, until they start sticking to the pan and the bottom looks crispy, 2 to 3 minutes. Taste and season with salt (if needed) and pepper.
To serve, transfer to bowls and top with the sesame seeds and the green parts of the scallions.