These flavorful Hoisin Ramen Noodles are so quick and easy! They're thick, sticky and loaded with savory, nutty flavor. Plus simple to customize! (Vegan, oil-free, gluten-free option.)
Have 15 minutes? Let's make a satisfying bowl of ramen noodles!
These thick & sticky Hoisin Noodles are simple but flavorful. Peanut butter and hoisin sauce join forces for an absolutely delicious sauce to coat the noodles.
They're easy to assemble, plus you can customize as desired. Expand the recipe with other flavors, or include veggies or your favorite protein on the side.
This meal is perfect for a quick lunch or dinner, especially when you're short on time or energy. I hope you enjoy it as much as I do!
Ingredients for Hoisin Noodles
For this recipe, you'll combine in a pan:
- Rice noodles: I use 3 ramen cakes. My favorite brand is Lotus Foods "Millet & Brown Rice" ramen noodles which are gluten-free. (And they only take about 5-6 minutes to cook.) Or simply use 8 oz. of your favorite rice noodles. Or you can try substituting udon noodles, fresh noodles, etc.
- Green onion (scallion): These add a tasty mild onion flavor.
- Sesame seeds
- Hoisin sauce: Be sure to use one you enjoy because it's most of the flavor in this dish. For a gluten-free hoisin sauce, I use "San-J" brand.
- Peanut butter: I like natural, creamy peanut butter best for this recipe. But you could substitute chunky for more texture if you prefer.
- Rice vinegar: I use unseasoned vinegar which doesn't contain added sugar or salt.
- Pure maple syrup: Just a teaspoon of this natural sweetener helps balance the flavors.
- Garlic clove: Or substitute with a quarter teaspoon garlic powder instead.
- Fresh ginger: I love the flavor of ginger, but feel free to use less or leave it out entirely if you're not a fan.
Customizing
Make it spicy: Add sriracha, chili sauce, chili powder, or a pinch of red pepper flakes to taste.
Other flavors: Stir in tamari or soy sauce, lime juice, toasted sesame oil, or anything else that sounds good.
Fresh herbs: Add freshly chopped cilantro, Thai basil, or chives. Mung bean sprouts would be amazing as well!
Serving
Nuts: Top your bowl with roasted peanuts or cashews for crunch! (I love this addition.)
Add more protein: Serve it with Baked Tofu or your own favorite tofu or tempeh. You could also include your favorite vegan chicken or beef on the side.
Vegetables: Serve with sautéed veggies such as shredded carrot, snow peas, sweet peas, cabbage, red bell pepper, broccoli, green beans, etc.
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 2-3 days. The noodles will thicken and become sticky as they sit. If reheating leftovers in the microwave, I add a small splash of water to help rehydrate.
For more inspiration, also browse all easy vegan dinner recipes.
Hoisin Noodles (15 Minute!)
Ingredients
- 8 oz. rice noodles*
- 2-3 green onions
- 2 tsp. sesame seeds
For the hoisin sauce:
- 3 Tbsp. hoisin sauce (GF if desired**)
- 1 Tbsp. peanut butter (creamy, natural)
- 1 Tbsp. rice vinegar, unseasoned
- 1 tsp. pure maple syrup
- 1 clove garlic, minced
- 1/2 tsp. ginger, freshly grated
- 1-2 Tbsp. water or veggie broth (optional, as needed)
For serving (optional):
- Roasted peanuts, cashews, red pepper flakes, fresh cilantro, more sesame seeds, etc.
Instructions
- In a medium saucepan, cook noodles according to package instructions, leaving them al dente (slightly firm, not mushy).
- Meanwhile, thinly slice the green onions. Set aside.
- Make the sauce: In a small bowl, add all sauce ingredients and whisk until smooth. (If the sauce is too thick, add 1-2 tablespoons of water or vegetable broth to slightly thin it out.)
- When the noodles are cooked, turn off the heat. Drain the noodles and place them back in the hot saucepan. Immediately add the sauce, green onions, and sesame seeds. Gently toss to combine. (The leftover heat from the saucepan will help warm the sauce.)
- Serve immediately. Garnish with peanuts, red pepper flakes, fresh cilantro, more sesame seeds, or a splash of tamari if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Hoisin Ramen Noodles recipe, also check out:
- Vegetable Lo Mein
- Teriyaki Mushrooms with Snow Peas
- Carrot Ginger Miso Dressing
- Teriyaki Vegetable Stir-Fry
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Lily Moon says
I absolutely love this sauce recipe. I used plain buldak ramen noodles and stir fry veggies and air fried tofu. I mixed in some sesame oil and hot chili oil too. So good. Thank you for the recipe!!!!!!
Kaitlin says
That's amazing, Lily! I love the adjustments you made and am so happy you enjoyed it. Thanks for coming back to share your kind and helpful feedback - it's appreciated!
Jennifer says
I made this last night and followed the recipe as written. I doubled the sauce as I added sautéed veggies to bulk up the meal. It was delicious and super easy to make. We loved the flavour of the sauce! This is an awesome recipe to add into our rotation. Thanks for sharing this recipe!! 😃
Kaitlin says
This is excellent, Jennifer! Thrilled you enjoyed it and what a great idea doubling the sauce and expanding the dish with your veggies. Yay! Thanks a lot for sharing your helpful feedback!
Hayley Hord says
Very good and easy. Will be making again.
Kaitlin says
Hello, Hayley! Awesome to hear you enjoyed it enough to make again. Thanks for giving it a try and sharing your kind feedback!
Helen says
Used regular ramen noodles. This is so much better than the "flavor packets"! Thank you.
Kaitlin says
So great to hear! Thanks for your kind feedback.