Chewy Rice Noodles in Hoisin Sesame Sauce

5 from 8 votes

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.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Asian, Chinese

Servings

Calories 351 kcal

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!

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.

NUTRITIONAL INFO

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