Name: Garlic Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 12 ounces wheat noodles, egg noodles, spaghetti, linguini (or sub GF rice noodles); ¼ cup hoisin sauce (or GF hoisin sauce)- I prefer organic hoisin sauce without high fructose corn syrup like San-J Hoisin Sauce.; 1 tablespoon black vinegar (or rice wine vinegar or apple cider vinegar); 3 tablespoons Chinese cooking wine (or skip it); 2 tablespoons soy sauce (or gluten-free liquid aminos); 1-2 teaspoons sriracha- optional; 1 tablespoon toasted sesame oil; 1-2 tablespoons olive oil; 8 medium garlic cloves, chopped (feel free to use less!); Veggies: 1-2 bunches broccolini- split in half lengthwise, then cut into 2-3 inch pieces (or sub any combo of mushrooms, bok choy, matchstick carrots, bell pepper, cabbage or other quick cooking veggies); 6 scallions, white and green parts separated, thinly sliced at a diagonal; 4 tablespoons toasted sesame seeds

Description

Easy Garlic Noodles are punchy, garlicky, and full of umami flavor! Add tender-crisp veggies or protein- a healthy dinner ready in 30 mins. Adapted from the NY Times.

Ingredients

Scale

12 ounces wheat noodles, egg noodles, spaghetti, linguini (or sub GF rice noodles)
¼ cup hoisin sauce (or GF hoisin sauce)- I prefer organic hoisin sauce without high fructose corn syrup like San-J Hoisin Sauce.
1 tablespoon black vinegar (or rice wine vinegar or apple cider vinegar)
3 tablespoons Chinese cooking wine (or skip it)
2 tablespoons soy sauce (or gluten-free liquid aminos)
1-2 teaspoons sriracha- optional
1 tablespoon toasted sesame oil

1-2 tablespoons olive oil
8 medium garlic cloves, chopped (feel free to use less!)
Veggies: 1-2 bunches broccolini- split in half lengthwise, then cut into 2-3 inch pieces (or sub any combo of mushrooms, bok choy, matchstick carrots, bell pepper, cabbage or other quick cooking veggies)
6 scallions, white and green parts separated, thinly sliced at a diagonal
4 tablespoons toasted sesame seeds

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Instructions

Cook Noodles. Cook noodles according to package directions, in a large pot of salted boiling water. Drain and toss with a little sesame oil to prevent sticking.
Make the stir-fry sauce. In a small bowl, whisk hoisin sauce, vinegar, soy sauce, sriracha, sesame oil, and Chinese cooking wine; set aside.
Stir fry. Heat the wok on medium-high heat. Add olive oil and broccolini (or other vegetables), and stir-fry until tender-crisp. Scoot it over, add garlic and the white parts of the scallions. Stir fry until nice and fragrant.
Combine. Add the hoisin sauce and the noodles, and toss. Continue cooking until the noodles start to crisp and get sticky in the pan- 1-2 minutes.
Taste. Season with salt and pepper.
Serve. Divide among bowls, then top with sesame seeds and the green parts of the green onions.

Notes

Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat gently on the stove top (add a splash of water if needed) or in the microwave.