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Psst, can we let you in on a secret? There’s an entire dinner hiding in your pantry, and this ridiculously easy recipe for hoisin-ginger noodles from Christopher Kimball’s new cookbook, Milk Street: Noodles, is proof.
A handful of shelf-stable powerhouses, plus fresh ginger and scallions, unite to transform humble noodles into something spectacular. “Hoisin provides salty-sweet umami in the no-cook sauce,” Kimball explains. “Ginger provides fresh, peppery punch and chili-garlic sauce (or sriracha) adds balancing heat, along with allium notes.”
Udon, a thick, chewy Japanese wheat noodle, is the go-to here, but lo mein is a fine substitute. If you’re allergic to gluten, try rice or shirataki noodles instead. If you just don’t feel like taking a trip to the supermarket, linguine or spaghetti will work in a pinch.
Excerpted from Milk Street: Noodles by Christopher Kimball. Copyright © 2023 by CPK Media, LL. Photography Credits: Connie Miller of CB Creatives. Behind the Scenes photography by Gabriella Rinaldo. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
12 ounces dried udon or lo mein
¼ cup plus 2 tablespoons hoisin sauce
¼ cup chili-garlic sauce or sriracha
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon ginger, finely grated
3 thinly sliced scallions, for serving
Chopped roasted salted peanuts, for serving
1. In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook, stirring occasionally, until tender or according to the package directions. Meanwhile, in a medium bowl, whisk together the hoisin sauce, chili-garlic sauce, sesame oil, soy sauce and ginger.
2. When the noodles are done, drain them well in a colander, then return them to the pot. Add the hoisin mixture and toss until evenly coated. Serve sprinkled with scallions and peanuts.