These are 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.
THE SAUCE
Here’s what you’ll need to put together in 1 bowl!
- 2 tbsp hoisin sauce (use gluten-free hoisin sauce if needed)
- 1 tbsp Chinese sesame paste
- 2 tbsp warm water
- 1 tbsp maple syrup or other sweetener
- 1 clove garlic, minced
- 1 tsp sesame seeds
As for the sesame paste:
I use Chinese sesame paste or roasted sesame paste, which is made with roasted white sesame seeds, giving it that nice brown colour and more robust flavour.
This is different from tahini as tahini is made with raw white sesame seeds, that have a nuttier flavour.
I wouldn’t recommend using tahini for this recipe as it can completely overpower the sauce.
Substitute for the Chinese Sesame Paste
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp plain peanut butter
- 1 tsp toasted sesame oil
What to do:
- Grind the toasted sesame seeds with a mortar and pestle until crushed before mixing in the peanut butter and sesame oil until smooth.
Note: 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!
THE NOODLES
Dry rice noodles
I used 10mm thick rice noodle or rice stick (on the right in the photo below) but you can opt to use whatever type of noodles you have, really!
Fresh rice noodles
If you have access to fresh rice noodles, then that would be really amazing too!
You can also check out homemade fresh rice noodle recipe here.
Other noodles
As an alternative, I can also recommend using wheat noodles for this recipe but I would really recommend rice noodles for their texture.
PREPARING THE NOODLES AND THE REST OF THE DISH
After preparing the sauce, you’ll need to cook the veggies (if using) and the noodles!
In the same pot and water, add in the noodles.
Cook the noodles until chewy then drain it from the liquid.
Afterwards, just dump the noodles in the bowl of sauce!
Lastly, mix everything together to really coat the rice noodles well in the hoisin sesame sauce!
TA-DA! Check out these super easy hoisin sesame rice noods ?
Optional toppings and condiments:
If you cooked some veggies, add that with your noodles, too! Then you can also add some chili sauce of choice and some soy sauce (if you’d like a little bit of saltiness) to your noodles.
I also topped my bowl with some chopped scallions.
Enjoy your noodles!!
You can find the full recipe for these really easy and satisfying noodles below.
You can also check out my other vegan noodle recipes:
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Kimchi Noodle Soup with Dumplings
- Kimchi Noodle Stir-Fry
Are you looking for more delicious, vegan recipes?
Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.
Chewy Rice Noodles in Hoisin Sesame Sauce
Ingredients
Sauce
- 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
Noodles and Veggies
- 130 g dry thick rice noodles I used 10mm thick ones
- Bokchoy or other vegetables of choice like mustard greens spinach, etc. (optional)
To Serve
- Soy sauce or tamari, to taste (optional)
- Chili garlic sauce , or other chili sauce (optional) homemade sauce recipe here
- Chopped scallion
Instructions
Sauce
- Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
- Note: 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.
Noodles and Veg
- Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
- In the same pot, cook the noodles until chewy.
- The 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.
- Remove from the pot and then drain out the water.
- Immediately transfer the noodles to the sauce.
To Serve
- Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.
- Top with the chopped scallion and the blanched veggies (if using).
- Enjoy and slurp away!
Notes
Chinese Sesame Paste
- Chinese sesame paste or roasted sesame paste is made with roasted white sesame seeds giving it that nice light-brown colour and has a more robust flavour. Meanwhile, tahini is made with raw white sesame seeds, that have a nuttier flavour. I wouldn’t recommend using tahini for this recipe as it can completely overpower the sauce. See a simple substitute below!
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp plain peanut butter
- 1 tsp toasted sesame oil
- Grind the toasted sesame seeds with a mortar and pestle until crushed before mixing in the peanut butter and sesame oil until smooth.
NUTRITIONAL INFO
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This Post Has 9 Comments
Wow! I always love seeing your creations on IG, but this one spoke to me as a one-pot-wonder! Had most of the ingredients on hand (added Chili flakes) & fetched some collard greens & snap peas since my local store was out of bok choy. Delicious!!! Will absolutely make this dish again! Thank you!!!
Hi Tina, thank you so much for your feedback! I’m so happy to hear you enjoyed these!
Hi! Can I use Tahini here? Is it the same?
Hi Andrea! I’m afraid not. Chinese sesame paste is made with roasted white sesame seeds so it has that nice light-brown colour and has a more robust flavour. Meanwhile, tahini is made with raw white sesame seeds, that have a nuttier flavour. I wouldn’t recommend using tahini for this recipe as it can completely overpower the sauce. I included a substitute in the notes of my recipe that you can check out. Hope it helps!
Chewy, delicious and very filling.
Thanks so much Caro ◡̈ really appreciate it!
This was super tasty! I added a bit of chili oil to ad some heat in mine, but it was super good!
Chili oil is always a great addition👌🏻
This was really tasty and easy to make. Thanks for the great recipe!