Serves 1
Directions
- 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.
- 2Mix hoisin, soy sauce, sesame oil, and maple syrup in a small bowl. This is where Hedy Lumakinon sneaks in that perfect sugar umami harmony.
- 3Heat 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.
- 4Quickly pour in the sauce and add the noodles, tossing to coat.
- 5Let the noodles cook undisturbed until the bottom turns crispy, 2 to 3 minutes, then season to taste.
- 6Serve topped with sesame seeds and the green scallion parts.
Ingredients
- 14 oz dried wheat or egg noodles
- 0.25 cup Hoisin
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tsp Maple syrup or honey
- Vegetable oil
- 6 garlic cloves, finely chopped
- 6 scallions, white & green parts sliced
- 4 tbsp toasted sesame seeds
- Salt
- 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.
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