Hoisin Garlic Noodles

By Hetty Lui McKinnon

Published April 17, 2025

Hoisin Garlic Noodles
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(2,099)
Comments
Read comments

Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • Salt and pepper
  • 14ounces dried wheat or egg noodles
  • ¼cup hoisin sauce
  • 2tablespoons soy sauce 
  • 1tablespoon toasted sesame oil
  • 2teaspoons maple syrup or honey
  • Vegetable oil
  • 6medium garlic cloves, finely chopped
  • 6scallions, white and green parts separated, thinly sliced
  • 4tablespoons toasted white sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

545 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 86 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 18 grams protein; 725 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    Meanwhile, in a small bowl, combine hoisin sauce, soy sauce, sesame oil and maple syrup; set aside.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    To serve, transfer to bowls and top with the sesame seeds and the green parts of the scallions.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,099 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Todd

Here's my suggestion for amending the dish: First, do not add the honey or maple syrup, hoisin sauce is plenty sweet on it's own. Secondly, I added 1.5 tablespoons of Chinese black vinegar to balance the sweetness of the hoisin. I also added a 1/4 cup of shaoxing wine (you can substitute sherry) to add complexity. You could also add a 1/4 cup of chicken stock (or mushroom stock) if you want to have more sauce in the dish. Otherwise, an easy and enjoyable dish.

MV

@Todd I made this recipe exactly to your specifications as I had both the aged black vinegar shaoxing cooking wine on hand. Used 14oz of pho tuoi rice sticks and pork sausage. Absolute perfection. We’ll keep this on rotation!

Anna

I let some water stay with the noodles, and then used the steam to help me know when to take the pan off the heat. When the pan stopped steaming, there was a perfect ratio of caramelized to soft noodles. Offered a variety of chopped herbs/proteins/condiments so each person could customize their portion. Kids and adults alike cleaned their plates.

Lukas

This flopped, Hetty has great ideas but another recipe from her where the heating instructions are an issue.

Me

I stir in a scramble egg or two.

Captain O

It may seem silly but is there a way to make this without hoisin sauce? I rarely buy prepared sauces or condiments that I won't use up quickly. I have plenty of more basic ingredients like soy, maple, jams, spices and herbs. Is there a quick mix of other ingredients that would sub for the more complex hoisin sauce?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.