Stir-fried Hoisin Noodles – Connoisseurus Veg

Slurpable rice noodles are stir-fried with vegetables, dressed with delicious hoisin sauce, and served with a sprinkling of toasted sesame seeds to make these easy and flavorful vegan hoisin noodles.

Plate of wok, scallions and hoisin noodles on white wooden surface.

I always keep a jar of hoisin sauce in the fridge. It is one of those amazing and versatile spices that can take food over the top in terms of flavor. That’s why I’ve included it in so many of my favorite recipes, from General Tofu to Vegan Pho and this delicious eggplant stir-fry.

These hoisin noodles are one of the star ingredients in my favorite hoisin sauce, so they’re loaded with flavor! Their dish is also packed with vibrant vegetables and other flavorful spices like garlic, ginger and Chinese 5 spice. It’s super comfortable and super easy to whip up.

This recipe is also highly adaptable. You can replace rice noodles with ramen, soba or even spaghetti. I was full of veggies when I made the recipe, so I picked a nice colorful assortment of broccoli, red bell peppers, and carrots, but feel free to use whatever you like. Want to add some protein? Add fried tofu or seitan. You can’t go wrong, so play with it and enjoy.

Ingredients you will need

  • Rice noodles. I used pad thai noodles, which are of medium thickness, but you can use thicker or thinner noodles if you prefer.
  • Fried. Look for it in the international food aisle of your supermarket.
  • Water.
  • Nut butter. Use natural (cold) peanut butter if you can, and definitely avoid using one with added sugar, which can completely throw off the flavor of your sauce.
  • I am Willow Need to keep this recipe gluten-free? Substitute gluten-free tamari or liquid aminos.
  • Sesame oil toasting. You can also find it in the international food aisle.
  • Sambal Wellek. This will add heat to the dish, so skip if that’s not your thing. Sambal Wellek is available in the international section of most supermarkets, but sriracha is an excellent substitute if you can’t find it.
  • Cornstarch.
  • Chinese 5 Spices.
  • Peanut oil. Feel free to swap it out with any high-heat oil you have on hand, such as corn oil, canola oil, or coconut oil.
  • Broccoli.
  • Red pepper bells.
  • the carrot
  • garlic
  • ginger
  • Scallions
  • Fresh mint. Thai basil or holy basil will work really well if you can get your hands on them, but Italian basil works just fine if you can’t.
  • Sesame toast. Chopped peanuts or cashews also work really well.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Hand whisking sauce together in a glass bowl.

Start with all your prep work: cook the noodles, chop the vegetables, and whisk together the sauce. You’ll need everything to get ready before you start stir-frying.

Stir-fry broccoli in a wok.

Oil a wok or wok and place over medium-high heat. Add your broccoli and stir-fry until they deepen in color.

Roast the broccoli, carrots and peppers in a skillet.

Now add bell pepper and carrot. Keep stirring until all the vegetables are soft-crisp. This should only take a minute or so.

Suggestion: You can substitute stir-fry vegetables of your choice for the dish mentioned in the recipe, but you may need to adjust the cooking time. Harder vegetables take longer to cook, while softer vegetables cook faster.

Cook the ginger and garlic with the vegetables in a pan.

Push all the vegetables to the side to make some room for your aromatics. Add the garlic, ginger and your scallion whites. Cook everything briefly and be very careful, as they can burn quickly on a hot cooking surface.

Pouring the sauce into a wok filled with vegetables and noodles.

Add noodles and sauce, being very careful to avoid. Adding the noodles first and pouring the sauce over them is a good way to prevent this.

Hoisin noodles and vegetables cooked in a wok.

Stir-fry the noodles and vegetables together for a minute or two, until the noodles are heated through and the sauce thickens slightly.

Hoisin noodles and vegetables cooked in a wok with fresh basil on top.

Stir in the basil and immediately remove the wok or skillet from the heat.

Hoisin noodles and vegetables in a wok.

Top your hoisin noodles with toasted sesame seeds and the green parts of your scallions. They are ready to enjoy!

Remaining and storage

Leftovers from this meal will keep in an airtight container in the fridge for about 3 days. The sauce will likely thicken during storage. Add a drop of water while reheating if necessary.

More vegan noodle recipes

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Plate of hoisin noodles with chopsticks on the side.

Fried Hosin Noodles

Slurpable rice noodles are stir-fried with vegetables, dressed with delicious hoisin sauce, and served with a sprinkling of toasted sesame seeds to make these easy and flavorful vegan hoisin noodles.


  • 10
    Rice noodles
    (Note 1)
  • ¼
    the cup
  • ¼
    the cup
    the water
  • 2
    table spoon
    Creamy natural peanut butter
  • 2
    table spoon
    I am Willow
  • 1
    Toasted sesame oil
  • 1
    Sambal Wellek,
    or taste (Note 2)
  • 1
  • ½
    Chinese 5 spice powder
  • 2
    table spoon
    Peanut oil
  • 1
    small broccoli crowns,
    broken in flower
  • 1
    medium red bell pepper,
    Cut approx
  • ½
    the cup
    Julienne the carrots
  • 3
    garlic cloves,
    minced meat
  • 1
    Freshly grated ginger
  • 3
    Separate and cut the white and green parts
  • ¼
    the cup
    Chopped fresh basil
  • 2
    table spoon
    toasted sesame seeds


  1. Cook noodles according to package directions, then drain in a colander and rinse well with cold water.

  2. While the noodles are cooking, whisk together the hoisin sauce, water, peanut butter, soy sauce, sesame oil, sambal olek, cornstarch, and 5-spice.

  3. Coat the bottom of a wok or large skillet with oil and place over medium-high heat. When the oil is hot, add the broccoli. Stir-fry the broccoli until it turns bright green but is still firm, about 2 minutes.

  4. Add bell peppers and carrots. Fry the vegetables together for about 1 minute, until they are tender-crisp.

  5. Turn the heat to medium and toss the vegetables aside. Add the garlic, ginger and scallion whites. Fry them briefly taking care to avoid burning for about 30 seconds.

  6. Add the cooked noodles and carefully pour the sauce over them. Fry everything together for 1 to 2 minutes until the noodles are heated through.

  7. Stir in the basil and remove the pan or pan from the heat.

  8. Sprinkle the noodles with toasted sesame seeds and your scallion greens.

  9. Divide into plates and serve.

Recipe notes

  1. I used pad thai noodles, but thin or thick noodles will work just fine.
  2. Amounts can be reduced or omitted for a lighter dish, or increased for more heat.


Fried Hosin Noodles

No. per job

calories 486
139 calories from fat

% Daily Value*

thick 15.4 grams24%

2.6 grams of saturated fat13%

Sodium 869 mg36%

potassium 374 mg11%

carbohydrates 78.7 grams26%

5 grams of fiber20%

8.3 grams of sugar9%

protein 8.9 grams18%

calcium 108 mg11%

iron 3 mg17%

* Percent Daily Value is based on a 2000 calorie diet.

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