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.
- 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
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Cook the noodles according to the package directions, then drain them into a colander and rinse them well with cold water.
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While the noodles cook, whisk together the hoisin sauce, water, peanut butter, soy sauce, sesame oil, sambal oelek, cornstarch, and 5 spice.
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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.
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Add the bell pepper and carrots. Stir-fry the vegetables together for about 1 minute, until they are tender-crisp.
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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.
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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.
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Stir in the basil and remove the wok or skillet from heat.
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Sprinkle the noodles with toasted sesame seeds and the green parts of your scallions.
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Divide onto plates and serve.
- 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.