Hoisin Noodles with your choice of Velveted Pork, Beef, or Chicken stir-fried with Vegetables, Noodles & Hoisin Sauce. Which is based on the Chinese Dipping Sauce with added Hoisin Sauce and Dehydrated Onion & Garlic. That’s it! But man is it ever good! It’s really simple, too. Simmer the meat, scoop to set aside, boil the noodles, strain, and cool down. Brown the meat, add the vegetables to soften. Then add sauce and noodles to stir-fry. Plate & Garnish to enjoy.
Hoisin Noodles Ingredients
- Noodles
- Thinly sliced or julienne strips of Pork, Beef, or Chicken Breast
- Velveting (Cornstarch, Water & Baking Soda)
- Vegetables
- Red & Green Bell Pepper
- Onion
- Bean Sprouts — optional
- Green Onions — optional
- Carrot — optional
- Hoisin Noodle Sauce
- Hoisin Sauce
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Mirin or Sugar
- Chili Oil
- Dehydrated Onion & Garlic
Hoisin Noodle Tray
Taiwanese Noodles, Green Onion, Bean Sprouts, Onion, Green & Red Bell Peppers, thinly sliced velveted Pork with Hoisin Noodle Sauce.
Noodles
For this recipe, I used Taiwanese sliced Noodles. But Chow Mein Noodles or other similar Noodles can be used just the same. Boil for the package recommended times.
One coil of Taiwanese Noodles weighs about 65 g – 70 g.
Hoisin Noodle Sauce
- Hoisin Sauce
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Mirin or Sugar
- Chili Oil
- Dehydrated Onion & Garlic — each
Hoisin Noodle Proteins
Use about 1/2 lb. of either thinly sliced Pork, Beef or Chicken Breast. Sliced across the grain. You can also Julienne the meat too like french fry strips.
Velveting meat
For Velveting, 1/2 Tbl of Cornstarch & Water with 1/4 tsp of Baking Soda is added and mixed in very well into 1/2 lb. of Meat. Instead of Water, the same amount of Soy Sauce can be used. This will color the meat and add a bit of flavor.
The meat only marinates for a short time, the time it takes to boil the water. Then placed into the boiling water for a few seconds and scooped out to set aside. This starts the cooking of the meat and washes off the Velveting ingredients, creating very tender meat for the Stir Fry.
There are all kinds of ways to Velvet meat. This one creates that Tender Meat in a relatively short time.
Velveted Meat
- 1/2 lb of Pork
- 1/2 Tbl Cornstarch & Cold Water
- 1/4 tsp Baking Soda
If you opt to go with more meat in the dish, then use 1 lbs. of thinly sliced meat. Velvet with 1 Tbl of Cornstarch & Water or Soy Sauce and keep the Baking Soda the same, at 1/4 tsp.
Hoisin Noodle Vegetables
Both an Onion & Bell Peppers (green & red) are used in this recipe. This is all you really need for the Hoisin Noodles. However, the addition of Bean Sprouts & Green Onions are really nice. Shredded Carrots are pretty good too.
Onions & Peppers
Use about 1 small Onion or 100 g of sliced Onions and both Red & Green Bell Peppers at about 50 g each.
Bean Sprouts & Green Onions are added in last. With Green Onions, the White & light Green parts can go into the Wok at the same time as the Onions. Save the Top green parts to add with the Bean Sprouts.
Bean Sprouts
Optionally add 100 g or more of rinsed Bean Sprouts.
Hoisin Noodle Cookware
The Kitchen cookware needed to make Hoisin noodles are first a good quality Wok with a lid.
- Spider – to scoop the meat out and place into a bowl.
- Strainer – for the noodles, which will get placed into a bowl and filled with cold water to stop the cooking process and then strained again and left to dry.
- Spatula – to keep things moving.
Along with some bowls to hold the various ingredients and a pair of tongs to serve the Hoisin Noodles.
Hoisin Noodle Cookware
Wok, Spider, Strainer, and Spatula.
Vegetable Tray
The use of a Vegetable Tray I find extremely helpful. It holds all the various ingredients and accessed all from one place.
You can also use Serving Trays and just place all the ingredients on it or into bowls and on the serving tray.
How to make Hoisin Noodles
This dish comes together pretty fast, so you want all your ingredients ready to go. Fill a Wok up with water and bring it to a boil first. While you place the thinly sliced meat into a bowl with the Velveting Ingredients. Then the Vegetables & Hoisin Sauce can be prepared.
Preparing Hoisin Noodles
Fill a Wok up with water and bring it to a boil before you start anything else.
Protein Marinade
Place 1/2 lb. thinly sliced meat into a bowl and add;
- 1/2 Tbl of Water & Cornstarch
- 1/4 tsp Baking Soda
Mix really well and set aside.
Vegetables
Thinly slice Onion & Peppers to weigh out 100 g each of Onion and 50 g each of Red & Green Bell Peppers.
Prepare and add in other vegetables such as shredded Carrots and/or the white parts of Green onions to include when stir frying the Onions and/or Bean Sprouts, which can be added towards the end to stir fry briefly with the Tops of the Green Onions if adding.
Noodles
Set aside 2 coils of Noodles, which should be enough for 4 portions along with the Meat & Vegetables.
Chow Mein Noodles can also be used anywhere from 140 g – 200 g for this dish.
Hoisin Sauce
Combine all ingredients in a bowl, mixing well and set aside until needed.
- 3 Tbl Hoisin Sauce
- 2 Tbl Soy Sauce
- 2 Tbl Rice Wine Vinegar
- 1/2 tsp Sesame Oil
- 1/2 tsp Mirin – or Sugar
- 1/4 tsp Chili Oil or more for some heat
- 1 tsp Dried Onion & Garlic
Once you have everything prepared. Lay them all out in a Vegetable or Serving Tray so that everything is ready to go.
Hoisin Noodle Tray
This one is with all the same ingredients with added shredded Carrots.
Cooking Hoisin Noodles
With everything laid out and ready to go and the water at a boil, it’s time to Wok it out!
Simmer the meat
Place the meat in the boiling water to cook until it comes back to a boil. Scoop the meat out with the spider and set aside.
Cover to help it come to a boil faster.
Boil the Noodles
Add the Noodles to the Boiling water and cook according to package instructions. Cover to bring it to a boil faster at the start. Once boiling, leave it uncovered. For these Taiwanese noodles, it’s 6 minutes.
Strain out the Water and place the Noodles into a bowl filled with cold water. Strain again and repeat until the noodles are cold. Leave them in the strainer rested on the bowl to dry.
Sear
Clean out the Wok and place 2-3 Tbl of Oil in on Max Heat. Wait for the Wok to get Smokin Hot.
Add the Meat, toss and leave it for a bit to brown. Repeat until light browning.
Stir Fry the Vegetables
Add the Vegetables (Onions & Peppers) and stir fry until softened but still crisp. Just a minute or so. Keep everything moving at this point.
Optionally add in the white parts of Green Onions and Shredded Carrots.
Noodles & Sauce
Add the Noodles & Sauce along with Bean Sprouts and green parts of the Green Onions if using. Mix really well to get everything coated.
Hoisin Noodle Stir Fry
Toss and mix everything and continue to cook until most of the Liquid has been soaked up and serve right away.
Garnishing Hoisin Noodles
Garnish Hoisin Noodles with Green Onions, or White and/or Black Sesame Seeds. You can additionally add Sriracha for more heat.
Equipment
- 1 Wok
- 1 Spider
- 1 Strainer
- 4 Bowls for the meat, noodles, vegetables and sauce
- 1 Spatula
- 1 Digital Scale
Ingredients
- 1/2 lb. Sliced Pork - exchange with Beef or Chicken Breast
- 1/2 Tbl Cornstarch & Cold Water - each
- 1/4 tsp Baking Soda
- 2 packs Noodles - Taiwanese or Chow mein, up to 200 g
- 2-3 Tbl Neutral Oil
- 1 small Onion - about 100 g
- 1/2 C Red & Green Bell Pepper - each or about 50 g each or more
- 1 medium Carrot - Shredded, Optional
- 1 Handful Bean Sprouts - or about 100 g, Optional
- 1-2 Stalks Green Onions - Optional
Hoisin Sauce
- 3 Tbl Hoisin Sauce
- 2 Tbl Soy Sauce & Rice Wine Vinegar - each
- 1 tsp Dehydrated Onion & Garlic - each
- 1/2 tsp Sesame Oil & Mirin - each or use white or brown sugar in place of Mirin
- 1/4 tsp Chili Oil - more if you want it with some heat
Instructions
- Bring the Wok filled with water to a boil over max heat. While that is coming to a boil, slice the meat and place into a bowl with Cornstarch, Water & Baking Soda. Mix well and set aside.
- Prepare the Vegetables and combine all the ingredients for the Hoisin Noodle Sauce into a bowl.
- Add the meat to the boiling water and cover to return to a boil faster. Scoop out the meat and set aside. Add the Noodles and cover initially to bring to a boil faster. Uncover and cook for the recommended package instructions. Strain out the noodles through a sieve and place into a large bowl and fill with cold water and strain again. Repeat until the noodles are cold and then leave them in the strainer to dry.
- Wipe the Wok Clean and place on the burner over max heat. Add 2-3 Tbl of Oil and wait for the Wok to get hot. Add the Meat and toss, then let it sit a minute to brown. Repeat until lightly browned. From here on out keep everything moving.
- Add the Onions & Peppers and fry until softened but still crisp. Then add the Noodles & Sauce along with Bean Sprouts and Green Onions if using and mix really well. Cook for 1 – 2 minutes or until most of the Sauce has been absorbed and serve.