Hoisin-ginger udon noodles is a quick and easy 20-minute recipe that is healthy and delicious. It’s a plant-based meal, made with stir-fried vegetables which are tossed with udon noodles and a savoury hoisin-ginger sauce. It features plenty of good-for-you vegetables such as carrots, cabbage, zucchini and green onions and can easily to turned into a heartier meal by adding tofu or serving it with your favourite grilled protein.
If you are looking for a quick and easy midweek meal and your craving Asian flavours, then this is it! This plant-based dish is made with simple ingredients and has lots of flavour. Best of all, it’s ready in minutes. And it’s easily adaptable. You could serve it with your favourite stir-fried vegetables and switch out udon noodles for rice noodles, soba noodles or your other favourite Asian style noodles.
What is hoisin sauce?
Hoisin sauce could be called the barbecue sauce of Asian cuisine and as a condiment it is most often used in Chinese and Vietnamese cooking. And you might recall it as the dip for summer rolls. It’s also popular as a sauce for Peking duck and Chinese barbecue pork (Char Siu). It’s primarily made from fermented soybeans, spices, garlic, red chili peppers, and sugar, which gives it a rich umami flavour and sweet finish, which is what makes a terrific sauce for stir-fries. As for buying it, you’ll find Hoisin sauce (and udon noodles) in the Asian foods section of well-stocked supermarkets or your local Asian market. Some organic food stores also carry it.
Udon noodle stir-fry ingredients
Here’s what you’ll need for the sauce:
Hoisin sauce — this sweet, savory, and tangy Chinese cooking sauce is the basis for the sauce.
Sriracha — for a little more sweetness and chili flavour. Feel free to top the final dish with more.
Sesame oil — to add a delicious sesame taste.
Soy sauce — for its salty, umami rich flavour.
Ginger — grated ginger adds a bit of spicy kick and extra flavour.
And here’s what you need for the stir-fry:
Udon noodles — packaged noodles are pre-cooked and can be added directly into soups or stir-fries. Though, I recommend blanching them first to help the noodles separately. Feel free to skip this step if you don’t mind breaking apart the noodles by hand. If you choose dry udon noodles (or any other type) you will need to cook them almost al dente first.
Fresh vegetables — I like to use a mix of colours and textures, so choose carrots, white cabbage and zucchini, plus a little green onion however you could use your favourite veggies, such as red pepper, mushrooms, baby bok choy, etc. As for cabbage, other alternatives are Savoy or Chinese cabbage.
How to make hoisin-ginger udon noodles
This udon noodle stir-fry is simple to make in just a few steps:
You’ll start by mixing up the sauce so that it is ready to go when you need it.
- Next, blanch the fresh udon noodles. This is the best way to separate the noodles without having them break apart. Otherwise, if you are using dry noodles, then simply boil water in a pot and cook them until al dente.
- Sauté the vegetables by frying them in a wok over medium-high to high heat. By stir-frying them they will cook quickly while also getting a nice sear. When doing so, you’ll want to stir and shake the pan often to get an even sear and prevent them from burning.
- The last step is where it all comes together. Take the blanched noodles and sauce, add it to the vegetables and continue str-frying for a few minutes to warm everything up, then top with green onion and sesame seeds.
That’s it! It’s so easy! You’ll have this tasty and healthy meal on the table in under 20 minutes.
Looking for other udon noodle recipe ideas?
Try one of these delicious and easy recipes:
- Udon Noodle Mushroom Stir Fry (Yaki Udon)
- Spicy Asian Hotpot with Udon Noodles
- Asian-Style Chicken Soup with Udon Noodles
Hoisin-Ginger Udon Noodles
Hoisin-Ginger Udon Noodles made with stir-fried vegetables which are tossed with udon noodles and a savoury hoisin-ginger sauce. Ready in less than 20 minutes! Serves 2 as hearty main.
Ingredients
For the sauce:
- 6 tablespoons hoisin sauce
- 1 tablespoons sriracha sauce, plus more to serve
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon water
For the stir-fry:
- 2 x 200 g packages fresh udon noodles
- 1 tablespoon olive oil
- 1 large carrot, peeled, trimmed and cut into matchsticks
- 2 handfuls thinly shredded cabbage (85 g)
- 2 small zucchini, cut into thin strips (250 g)
- 3 green onions, thinly sliced
- sesame seeds, as garnish
Method
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In a small bowl, mix together the sauce ingredients (hoisin, Sriracha, sesame oil, soy sauce, ginger, water) and whisk until well combined. Set aside.
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In a large pot of boiling water, blanch the udon noodles for 1 to 2 minutes (no need to break the noodles apart as they will separate as they blanch). Note: if using dry noodles cook according to package instructions, until al dente. Drain well and immediately rinse with cold water. Set aside.
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Heat the oil in the wok on medium-high to high heat. Add the carrot and cabbage, and stir-fry for 1 minute, then add the zucchini. Stir-fry for a minute or so, tossing constantly until all the vegetables are lightly seared and starting to soften.
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Add the udon noodles to the wok. Stir-fry for one minute, then pour over the sauce. Stir-fry for another minute, tossing constantly until everything is thoroughly coated in the sauce is heated through. Add half the green onion, stir to combine.
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Serve into bowl, topped with the remaining green onions a sprinkle of sesame seeds. If desired, add an extra drizzle of Sriracha chili sauce and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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