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Stir-Fried Hoisin Noodles – Connoisseurus Veg

May 13, 2023

7 5 minutes read

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Slurpable rice noodles are stir-fried with veggies, dressed in savory hoisin sauce, and served with a sprinkling of toasted sesame seeds to make these easy and flavor-packed vegan hoisin noodles.

White wooden surface set with wok, scallions and plate of Hoisin Noodles.

I always keep a jar of hoisin sauce in the fridge. It’s one of those scrumptious and versatile seasonings that can take a meal over the top in terms of flavor. That’s why I’ve incorporated it into so many of my favorite recipes, from General Tso’s tofu to vegan Pho and this delicious eggplant stir-fry.

These hoisin noodles are one of my favorites Hoisin sauce is the star ingredient, so they’re loaded with flavor! They dish is also packed with vibrant veggies and other flavorful seasonings like garlic, ginger and Chinese 5 spice. It’s ultra comforting and super easy to whip up.

This recipe is also highly adaptable. You could switch up the rice noodles with ramen, soba, or even spaghetti. I had a crisper full of veggies when I created the recipe, so I picked a nice colorful assortment of broccoli, red bell peppers, and carrots, but use whatever you want. Want to add some protein? Add fried tofu or seitan. You kind of can’t go wrong, so play around with this one, and enjoy.

Ingredients You’ll Need

Rice noodles. I used pad Thai noodles, which are medium thickness, but you could use fatter or thinner noodles if you prefer.
Hoisin sauce. Look for this in the international foods aisle of your supermarket.
Water.
Peanut butter. Use natural (runny) peanut butter if you can, and definitely avoid using one with added sugar, which could totally throw off the flavor of your sauce.
Soy sauce. Need to keep this recipe gluten-free? Substitute gluten-free tamari or liquid aminos.
Toasted sesame oil. You can also get this in the international foods aisle.
Sambal oelek. This will add heat to the dish, so skip it if that’s not your thing. Sambal oelek can be found in the international section of most supermarkets, but sriracha is a fine substitute if you can’t find it.
Cornstarch.
Chinese 5 spice.
Peanut oil. Feel free to swap this with whatever high-heat oil you have on hand, such as corn oil, canola oil, or coconut oil.
Broccoli.
Red bell pepper.
Carrot.
Garlic.
Ginger.
Scallions.
Fresh basil. Thai basil or holy basil will work really well if you can get your hands on them, but Italian basil works just fine if you can’t.
Toasted sesame seeds. Chopped peanuts or cashews also work really well.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Hand whisking sauce together in a glass bowl.

Start with all your prep work: cook the noodles, chop the veggies, and whisk the sauce together. You’ll need everything to be ready to go before you begin stir-frying.

Oil a wok or skillet and place it over medium high heat. Add your broccoli and stir-fry the pieces until they deepen in color.

Broccoli, carrots and peppers stir-frying in a wok.

Now add the bell pepper and carrots. Keep stir-frying until all of the vegetables are tender-crisp. This should only take a minute or so.

Tip: You can substitute your favorite stir-fry veggies for those specified in the recipe, but you may need to adjust the cook time. Firmer veggies take longer to cook, while softer ones cook faster.

Ginger and garlic cooking in a wok with vegetables.

Push all the veggies to the side to make some space for your aromatics. Add the garlic, ginger, and just the white parts of your scallions. Cook everything briefly and be super careful, as they can burn fast on the hot cooking surface.

Sauce being poured into a wok filled with vegetables and noodles.

Add the noodles and sauce, being super careful to avoid sputtering. Adding the noodles first and pouring the sauce over them is a good way to prevent this.

Hoisin Noodles and vegetables cooking in a wok.

Stir fry the noodles and veggies together for a minute or two, just until the noodles are hot and the sauce thickens up a bit.

Hoisin Noodles and vegetables cooking in a wok with fresh basil on top.

Stir in the basil and immediately remove the wok or skillet from heat.

Top your hoisin noodles with toasted sesame seeds and the green parts of your scallions. They’re ready to enjoy!

Leftovers & Storage

Leftovers of this dish will keep in an airtight container in the fridge for about 3 days. The sauce will probably thicken during storage. Add a splash of water when you reheat them if needed.

More Vegan Noodle Recipes

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