Hoisin Noodles
carrots / snap peas
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!
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Ingredients
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
Prep
- 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)
- Snap peas / Bell peppers / Peanuts / Limes - Prep as directed. (Can be done up to 3 days ahead)
- 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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Make
- Cook noodles according to package directions.
- 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.
- 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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