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.
I always keep a jar of hoisin sauce in the fridge. It's one of those delicious 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 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 a variety 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 five 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
Below 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!
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.
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.
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.
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.
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.
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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📖 Recipe
Stir-Fried Hoisin Noodles
Ingredients
- 10 ounces rice noodles (Note 1)
- ¼ cup hoisin sauce
- ¼ cup water
- 2 tablespoons creamy natural peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sambal oelek, or to taste (Note 2)
- 1 teaspoon cornstarch
- ½ teaspoon Chinese 5 spice powder
- 2 tablespoons peanut oil
- 1 small broccoli crown, broken into florets
- 1 medium red bell pepper, roughly chopped
- ½ cup julienne cut carrots
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 3 scallions, white and green parts separated and chopped
- ¼ cup chopped fresh basil
- 2 tablespoons toasted sesame seeds
Instructions
- Cook the noodles according to the package directions, then drain them into a colander and rinse them well with cold water.
- While the noodles cook, whisk together the hoisin sauce, water, peanut butter, soy sauce, sesame oil, sambal oelek, cornstarch, and 5 spice.
- Coat the bottom of a wok or large skillet with oil and place it over medium high-heat. When the oil is hot, add the broccoli. Stir-fry the broccoli until it turns bright green but is still firm, about 2 minutes.
- Add the bell pepper and carrots. Stir-fry the vegetables together for about 1 minute, until they are tender-crisp.
- Lower the heat to medium and push the vegetables to the side. Add the garlic, ginger, and white parts of the scallions. Sauté them briefly, being careful to avoid burning, for about 30 seconds.
- Add the cooked noodles and carefully pour the sauce over them. Stir-fry everything together for 1 to 2 minutes, just until the noodles are hot.
- Stir in the basil and remove the wok or skillet from heat.
- Sprinkle the noodles with toasted sesame seeds and the green parts of your scallions.
- Divide onto plates and serve.
Notes
- I used pad Thai noodles, but thinner or fatter noodles will work fine.
- The amount can be reduced or omitted for a milder dish, or increased for more heat.
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Love this recipe but I would leave out the Chinese Five Spice next time. It made it taste a bit weird. It was perfect without it. If you like Chinese Five Spice then add it but I don’t. The consistency of the sauce is perfect and you don’t need to add any sweetener. Perfect!
Tianna I used to much peanut butter as in double the amount and I didn't have any 5 chinese spices and I only had chilli sauce and I used coconut oil instead of sesame oil because I didn't have any.
Sounds like you came up with a whole new recipe. I hope it was good!
I love anything with noodles... but I am always over whelmed when I go to buy them... Too many to chose from in the store... Rice Noodles... Which ones? there is like 4-5 different kinds. Last ones I bought were like plastic shreds.. totally gross & so difficult to digest.. threw most of them out in the trash... Please show a pic of the noodle package when you use noodles in a recipe...
This was amazing!!! I happen to have all of the ingredients on hand. I added some sliced mushrooms but otherwise followed the recipe exactly. Such a delicious meal!!! Can’t wait to try more of your recipes!
Perfect! I bet mushrooms were excellent in here! Glad you enjoyed it! Thanks Ana!
This is a treat! I kept the dish mild by deseeding the chiles so we could season our bowls to taste with Sriracha at the table. My staunchly carnivorous partner devoured it. Thank you for a recipe that we can both share gleefully.
I'm glad you both enjoyed it!!
This was very good. Only thing I added was some firm "Asian style" tofu. I just cut it up and added it at the end to eat. Will make again.
Thanks,
Robin
Sounds delicious! I'm glad you enjoyed it!