Sticky Noodles With Homemade Hoisin Recipes

STICKY NOODLES WITH HOMEMADE HOISIN

Sticky noodles with homemade hoisin image

Cook our healthy, vegan stir-fry to pack in four of your 5-a-day. The hoisin sauce is made with Chinese five spice and apple cider vinegar to boost the flavour

Provided by Sara Buenfeld

Time 35m

Number Of Ingredients 16

Ingredients

2 tbsp raisins
1 garlic clove
1 tbsp apple cider vinegar
2 tsp tomato purée
1 tsp tamari, plus extra to serve (optional)
1 tsp Chinese five spice
2 tbsp crunchy peanut butter (without palm oil or sugar)
2 nests wholemeal noodles (75g)
1 tsp rapeseed oil
1 tbsp chopped ginger
1 yellow pepper, deseeded and thinly sliced
2 red onions (173g), thinly sliced
100g long stem broccoli, halved
100g frozen soya beans, thawed
1 red chilli, seeded and chopped
handful basil leaves

Steps:

Put the raisins in a measuring jug or small, high-sided bowl, pour over 100ml boiling water then stir in the garlic, vinegar, tomato purée, tamari and five spice. Blitz with a hand blender until smooth, then stir in the peanut butter until well mixed.
Pour boiling water over the noodles and soak for 5 mins. Heat the oil in a non-stick wok, add the ginger with the vegetables and chilli and stir-fry for 5 mins or more until the veg have softened, but still have some bite.
Drain the noodles and add to the pan with the hoisin. Toss well adding a little extra water if necessary to moisten, then toss through the basil leaves.

Nutrition Facts : Calories 476 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium

HOISIN SAUCE NOODLES WITH CHICKEN

Hoisin Sauce Noodles with Chicken image

My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons sesame seeds
2 cups chicken stock
4 small boneless, skinless chicken breasts
Kosher salt
12 ounces dried vermicelli (or angel hair) pasta
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons grated ginger
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (Tabasco recommended)
6 scallions, thinly sliced

Steps:

Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

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