Hoisin-Ginger Noodles

• portions: 4 to 6
• temps total: 20 Minutes

Ingrédients

12 ounces linguine OR dried udon noodles OR dried lo mein

¼ cup plus 2 tablespoons hoisin sauce

¼ cup chili-garlic sauce OR Sriracha sauce

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

1 tablespoon finely grated fresh ginger

3 scallions, thinly sliced

Instructions

In a large pot, bring 4 quarts water to a boil. Stir in the pasta, then cook, stirring occasionally, until the noodles are tender. Meanwhile, in a medium bowl, whisk together the hoisin, chili-garlic sauce, sesame oil, soy sauce and ginger.

When the noodles are done, drain well in a colander, then return them to the pot. Add the hoisin mixture and toss until evenly coated. Serve sprinkled with the scallions.

Notes

Optional garnish: Chopped roasted salted peanuts

A satisfying, flavor-filled noodle dinner doesn’t come together more easily and quickly than this. Hoisin provides salty-sweet umami in the no-cook sauce, ginger provides fresh, peppery punch, and chili-garlic sauce (or Sriracha) adds balancing heat along with allium notes. We use linguine here because its shape resembles udon, a type of thick, chewy Japanese wheat noodle; if you happen to have udon in the pantry, by all means, use it. Dried lo mein works well, too.