Hoisin Garlic Noodles
Chewy hand-rolled noodles tossed in a punchy hoisin-garlic sauce — built from a single egg dough that's been earning its keep since 1896.
Ingredients
- 1 largeegg
- ½ tspkosher salt(plus more for boiling water)
- 1 ¼ cupsall-purpose flour(about 1 cup, plus extra for dusting)
- 2 tbsphoisin sauce
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
- 1 tsprice vinegar
- 1 tbspneutral oil(such as vegetable or avocado)
- 4 clovesgarlic(thinly sliced)
- 2 tbspscallions(thinly sliced, for serving)
- 1 tsptoasted sesame seeds(for serving)
Method
- 01
Beat the 1 large egg lightly in a medium bowl, then add the ½ tsp kosher salt. Mix in the 1 ¼ cups all-purpose flour a little at a time until a very stiff, shaggy dough forms — it should feel firmer than pasta dough.
- 02
Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 20 minutes — this relaxes the gluten so the dough rolls thin without snapping back.
- 03
While the dough rests, whisk together the 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1 tsp rice vinegar in a small bowl. Set the sauce aside.
- 04
Unwrap the rested dough and roll it on a lightly floured surface as thin as possible — aim for roughly 1–2 mm, nearly translucent. Dust the top surface lightly with flour.
- 05
Roll the sheet loosely into a cylinder like a jelly roll, then cut across the roll into 3–4 mm slices with a sharp chef's knife. Shake out the coils immediately so they don't stick together.
- 06
Spread the cut noodles on a lightly floured baking sheet and let them dry uncovered for at least 10 minutes while you bring a large pot of generously salted water to a boil.
- 07
Cook the noodles in the boiling salted water for 3–4 minutes (fresh hand-rolled noodles cook much faster than the original 20-minute dried version — taste for a tender but slightly chewy bite). Drain and reserve ¼ cup of pasta water.
- 08
While the noodles cook, heat the 1 tbsp neutral oil in a large skillet or wok over medium heat. Add the 4 cloves sliced garlic and cook, stirring, for 60–90 seconds until fragrant and just turning golden at the edges.
- 09
Pour the hoisin sauce mixture into the skillet and stir to combine with the garlic. Add a splash of the reserved pasta water to loosen the sauce slightly.
- 10
Add the drained noodles directly to the skillet and toss vigorously over medium heat for 1–2 minutes until every strand is coated and the sauce clings.
- 11
Divide between bowls and top with the 2 tbsp sliced scallions and 1 tsp toasted sesame seeds. Serve immediately.
Adapted from public domain & community sources