Thursday, June 6, 2013

Hoisin Noodles with Veggies

Sunday I felt like doing something Oriental inspired for dinner  As usual I had round steak in the freezer so decided to use that and make some Teriyaki Beef (recipe coming).  I wanted to make a chow mein or low mein (I am not sure exactly what the difference is) type of side dish to go with the meat.  We were already planning to have deep-fried asparagus so I had the veggie covered.

I looked in my cookbooks and on the internet and couldn't find exactly what I wanted so I used bits and pieces from several recipes and came up with my own version.

Like most things of this type, lots of different ingredients could be added.  Water chestnuts come to mind.  I did not use them because hubby isn't that fond of them, and he was going to be eating leftovers from this for two nights.  This time of year, I would add some chopped asparagus if I was making it just for me to eat.  Chopped green beans and snow peas are other things I would probably add if I had them available.

I posted two DIY Hoisin Sauce recipes yesterday for those who might not have that available and wanted to make this.

I served this with the Teriyaki Beef, but any kind of chopped cooked meat or poultry would turn this into a main dish, so it is a good use for leftovers.

Hoisin Noodles with Veggies
8 oz. Chinese noodles or spaghetti
2 large carrots, peeled and cut into match-stick pieces
1 medium onion, thinly sliced
1/2 red pepper, sliced horizontally
quarter of a small head of cabbage, thinly sliced
2 ribs celery, thinly sliced on the bias
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced or 1/2 t. dry ginger
2-3 T. vegetable oil
1/4 c. low-sodium chicken broth or water
1/4 c. hoisin sauce
2 T. low-sodium soy sauce

Heat water and cook Chinese noodles or spaghetti according to package directions.  Drain, rinse with cold water and set aside.  Heat 2 T. oil in a large skillet until hot.  Add carrots,  onion, red pepper, cabbage and celery.  Cook, stirring occasionally, 5 to 10 minutes until crisp-tender.  Remove vegetables and set aside.  Add another tablespoon of oil to skillet and heat.  Add spaghetti, garlic and ginger.  Cook, stirring,  for two to three minutes until spaghetti is lightly browned.  Return vegetables to skillet.  Combine chicken broth or water, hoisin sauce and soy sauce until well blended.  Pour over spaghetti and vegetables.  Heat and stir until liquid boils and is slightly thickened.  Transfer to a serving bowl.  Makes 4 to 6 servings.

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  1. Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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