Hoisin Broccoli Noodles
When you get that craving for Asian food, my Hoisin Broccoli Noodles can be either a vegetarian meal or a delicious side dish. This could be the easiest, Asian style one-pan noodle dish that can be ready in as little as 10 minutes. And, it’s made with an easy homemade hoisin sauce.
An easy side dish, or a vegetarian noodle main dish. Delicious and versatile because you can eat is as is, or add protein. It also makes the best leftovers for lunch.
The hoisin sauce really could not be easier to make. Yes, you can use hoisin sauce from a jar, but why would you? Have you seen the ingredients list? Can you even pronounce some of them? Because I can’t! This sauce comes without all the unnecessary ingredients typical of store-bought Hoisin sauce and the ones I’ve bought in the past have one common denominator… they’re always too sweet.
Serving suggestion
I like to serve my Grilled Miso Shrimp alongside these noodles, or my Asian-Style Grilled Mushroom Skewers. If you’re looking for a meat dish, try my Grilled Korean Beef Bulgogi Style Skewers. For a fish option, Teriyaki Glazed Salmon would also be a delicious alternative!
Optional additions
- Water chestnuts
- Bamboo shoots
- Crispy noodles
- Bean sprouts
- Tofu
- Shrimp
- Chicken
- Fried egg
Spice up your noodles!
This is a non-spicy dish. There is chili paste in the sauce, but just enough for flavor. However, you can add as much chili paste as you want to turn up the heat on these broccoli noodles to get your favorite balance of flavor and spiciness.
Lo mein, chow mein, ramen, any stir fry noodles and even spaghetti would work if you can’t find any Asian noodles.
If you’ve made my Hoisin Broccoli Noodles, please leave a star rating in the recipe card. You can also leave a comment below or ask a question.
Hoisin Broccoli Noodles
Video
Ingredients
For the hoisin:
- 1 tablespoon low sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 2 tablespoons Chinese black bean paste
- ½ teaspoon chili paste, sambal oelek or sriracha
- ¼ teaspoon garlic powder
- ½ teaspoon sesame oil
- Small pinch Chinese five spice powder
- ¼ teaspoon cornstarch
For the noodles:
- 2 tablespoons vegetable oil
- 1 cup (128 grams) yellow onion, chopped
- 4 cups (248 grams) broccoli florets, cut into bite-size pieces
- 10 ounces (283 grams) your favorite dried noodles * see note
- 4 spring/green onions, sliced
- ½ cup water chestnuts
- Toasted sesame seeds
Instructions
- Add water to a large pan for the noodles over high heat.
- While the water comes to a boil, To a bowl, add the sauce ingredients, whisk well to combine. Set aside.
- To a frying pan, add the vegetable oil over medium heat. When the oil is hot, add the onion and broccoli, toss well in the oil and cook until the onions start to soften. Add half of the hoisin sauce and stir into the vegetables. Using tongs, take the noodles straight from the water and add to the vegetables. Add a little of the noodle cooking water. Add the rest of the hoisin sauce and toss to mix well. Adding more cooking water as needed to make as saucy as you like. Add the spring onions and water chestnuts. Serve immediately topped with toasted sesame seeds.
I feel like the ratio black bean paste to the rest of the sauce ingredients was a bit out of balance, the sauce turned out very mild and not very flavorful. Could have gone with half of the black bean paste and I think it would’ve been enough. Otherwise tasty
Thank you for your suggestion.