1Boil your noodles. Pull them the minute they start to soften. We want them bouncy, not mushy. Cook the noodles in salted boiling water until al dente, then drain and rinse to cool.
2Boil your noodles. Pull them the minute they start to soften. We want them bouncy, not mushy. Cook the noodles in salted boiling water until al dente, then drain and rinse to cool.
3Boil your noodles. Pull them the minute they start to soften. We want them bouncy, not mushy. Cook the noodles in salted boiling water until al dente, then drain and rinse to cool.
4Mix hoisin, soy sauce, sesame oil, and maple syrup in a small bowl. This is where Hedy Lumakinon sneaks in that perfect sugar umami harmony.
5Mix hoisin, soy sauce, sesame oil, and maple syrup in a small bowl. This is where Hedy Lumakinon sneaks in that perfect sugar umami harmony.
6Mix hoisin, soy sauce, sesame oil, and maple syrup in a small bowl. This is where Hedy Lumakinon sneaks in that perfect sugar umami harmony.
7Heat oil in a large skillet, add the garlic and white scallion parts, and cook until fragrant. Make sure you can actually smell them. This part builds more flavor than people realize.
8Heat oil in a large skillet, add the garlic and white scallion parts, and cook until fragrant. Make sure you can actually smell them. This part builds more flavor than people realize.
9Heat oil in a large skillet, add the garlic and white scallion parts, and cook until fragrant. Make sure you can actually smell them. This part builds more flavor than people realize.
10Quickly pour in the sauce and add the noodles, tossing to coat.
11Quickly pour in the sauce and add the noodles, tossing to coat.
12Quickly pour in the sauce and add the noodles, tossing to coat.
13Let the noodles cook undisturbed until the bottom turns crispy, 2 to 3 minutes, then season to taste.
14Let the noodles cook undisturbed until the bottom turns crispy, 2 to 3 minutes, then season to taste.
15Let the noodles cook undisturbed until the bottom turns crispy, 2 to 3 minutes, then season to taste.
16Serve topped with sesame seeds and the green scallion parts.
17Serve topped with sesame seeds and the green scallion parts.
18Serve topped with sesame seeds and the green scallion parts.
Ingredients
14 oz dried wheat or egg noodles
14 oz dried wheat or egg noodles
14 oz dried wheat or egg noodles
0.25 cup Hoisin
0.25 cup Hoisin
0.25 cup Hoisin
2 tbsp Soy sauce
2 tbsp Soy sauce
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Sesame oil
1 tbsp Sesame oil
2 tsp Maple syrup or honey
2 tsp Maple syrup or honey
2 tsp Maple syrup or honey
Vegetable oil
Vegetable oil
Vegetable oil
6 garlic cloves, finely chopped
6 garlic cloves, finely chopped
6 garlic cloves, finely chopped
6 scallions, white & green parts sliced
6 scallions, white & green parts sliced
6 scallions, white & green parts sliced
4 tbsp toasted sesame seeds
4 tbsp toasted sesame seeds
4 tbsp toasted sesame seeds
Salt
Salt
Salt
pepper
pepper
pepper
Equipment
large skillet
Tips
Boil noodles until al dente, pull them the minute they start to soften to keep them bouncy, not mushy.
Let the noodles cook undisturbed in the skillet until the bottom turns crispy for 2 to 3 minutes.