Chewy Rice Noodles in Hoisin Sesame Sauce

Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You’ll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it’s so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.

📝 Ingredients

• 2 tbsp hoisin sauce (, use gluten-free hoisin sauce if needed)
• 1 tbsp Chinese sesame paste (see notes for sub)
• 2 tbsp warm water
• 1 tbsp maple syrup (or other sweetener)
• 1 clove garlic (minced)
• 1 tsp sesame seeds
• 130 g dry thick rice noodles (I used 10mm thick ones)
• Bokchoy or other vegetables of choice like mustard greens (spinach, etc. (optional))
• Soy sauce ( or tamari, to taste (optional))
• Chili garlic sauce
• Chopped scallion

👨‍🍳 Instructions

1. 1--- Sauce ---
2. 2Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
3. 3Note: it’s important that you have the sauce ready before cooking the noodles since you’ll want to immediately add in the freshly cooked noodles to the sauce right after cooking.
4. 4--- Noodles and Veg ---
5. 5Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
6. 6In the same pot, cook the noodles until chewy.
7. 7The noodles will turn into a solid white colour when ready. Best to try it too to see if it's cooked enough to your liking! I prefer mine really chewy.
8. 8Remove from the pot and then drain out the water.
9. 9Immediately transfer the noodles to the sauce.
10. 10--- To Serve ---
11. 11Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.
12. 12Top with the chopped scallion and the blanched veggies (if using).
13. 13Enjoy and slurp away!