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Hoisin Noodles
carrots / snap peas

Active: 25 min Total: 25 min
Just about anything would be great in this sweet and savory sauce, but we particularly love it tossed with noodles, red pepper and crisp snap peas!


Hoisin Noodles:
  • Garlic - 1 clove
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 1/4 cup
  • Peanut butter, creamy or chunky - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Sriracha (opt) - 1 tsp
  • Water - 2 Tbsp
  • Snap peas (also called Sugar snap peas) - 12 oz , trimmed
  • Bell peppers, red - 1 , chopped
  • Peanuts, roasted - 1/2 cup , chopped
  • Limes - 1 , half sliced into wedges / half juice
  • Carrots - 2
  • Zucchini - 1
  • Rice noodles (sub soba or angel hair) - 10 oz
  • Oil, cooking - 1 Tbsp


  1. Make sauce - Mince garlic. Whisk together garlic, soy sauce, Hoisin, peanut butter, vinegar, sesame oil, Sriracha (if using) and water. Taste; if it’s too salty, add more water; if it's too sweet, add more soy sauce. (Can be done up to 5 days ahead)
  2. Snap peas / Bell peppers / Peanuts / Limes - Prep as directed. (Can be done up to 3 days ahead)
  3. Carrots / Zucchinis - Turn into 'noodles' with a spiralizer or form ribbons with a peeler. Transfer to a colander and sprinkle with salt to release moisture.

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  1. Cook noodles according to package directions.
  2. Heat a saute pan or wok over high heat. Add oil. When oil begins to shimmer add snap peas, bell peppers and carrots. Saute until carrots begin to soften, ~1 minute. Add zucchini and saute until zucchini is tender, ~2 minutes. Add sauce and cook until it begins to simmer and thicken, ~2 minutes.
  3. Remove pan from heat and add noodles, tossing to coat. Top with peanuts and a squeeze of lime juice. Serve with extra lime wedges on the side!



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