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Asian Noodles in Hoisin Sauce
Asian Noodles in Hoisin Sauce
"This recipe yields enough sauce mixture to serve 4 people. I usually make 2 noodle bowls and divide the rest of the sauce to freeze. Next time, just defrost one package and make some noodles. Woohoo! You have a nice and quick lunch right there!"
NotesI used Thai stir-fried rice noodle in this recipe, but any type of rice noodle works fine.
This sauce mixture freezes well. If you don’t have 4 people to serve, slim down the noodle amount and freeze the rest of the sauce for later, or double the recipe to make more sauce.
Serves4
Ingredients
- 8 oz ground pork
- 8 oz edamame, shelled
- 8 oz extra firm tofu, diced
- 1 small onion, chopped
- 5 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- shredded cucumbers for garnishing
- 8 oz wide rice noodles (please refer to the noodle package for serving amount)
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Cook noodles according to the package instruction. Drain, divide into 4 bowls and set aside.
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While cooking the noodles, start preparing the sauce mixture. In a sauté pan, heat up vegetable oil over high heat, add onion and sauté until fragrant (about 1 minute).
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Add ground pork. Stir to brown (about 2 minutes).
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Stir in hoisin sauce, soy sauce and tofu. Mix and cook for another minute.
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Add edamame, stir until even. (Don’t cook edamame for too long, otherwise they get mushy.)
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Divid sauce mixture into 4 portions and add into the noodle bowls. Top with shredded cucumbers and serve immediately. Mix well before eating. Enjoy!
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