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cherry sesame noodles with lemon-hoisin sauce

(21 ratings)
merrycarol avatar
Blue Ribbon Recipe by
Merry Graham
@merrycarol
Newhall, CA

I hope you try Cherry Sesame Noodles with Lemon-Hoisin Sauce and Roasted Broccoli! I bet ya can't take just one bite! I have always wanted to try Soba Noodles so I gave it a try with one of my favorite Lemon-Hoisin sauce. Oh my, the tangy sweet caramelized Lemon-Hoisin sauce noodles contrasting with the crunchy roasted broccoli and roasted almonds is alluring! . Lemon zest, dried cherries, cilantro and toasted sesame seeds add to this well-balanced noodle dish! Enjoy!

Blue Ribbon Recipe

Unusual ingredients combine into unparalleled yumminess! We especially like that this is a healthier side dish that still offers up a lot of flavor.

— The Test Kitchen @kitchencrew
(21 ratings)
yield 4 -6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For cherry sesame noodles with lemon-hoisin sauce

  • 4 Tbsp
    peanut oil, divided
  • 4 clove
    garlic, minced
  • 6 md
    green onions, chopped, with whites and greens divided
  • 1/3 c
    seasoned rice wine vinegar
  • 1/3 c
    hoisin sauce
  • 3 Tbsp
    fresh squeezed lemon juice
  • 2 Tbsp
    honey, divided
  • 2 Tbsp
    toasted sesame oil, divided
  • 2 md
    lemons, finely grate zest, divided
  • 1 Tbsp
    finely grated ginger root
  • 1 tsp
    sriracha hot sauce, divided
  • 1/2 c
    dried cherries, roughly chop
  • 8 oz
    soba noodles , chow mein noodles or thin spaghetti are good substitutes
  • 1/4 c
    water
  • 1/4 tsp
    salt
  • 3 c
    broccoli, florets cut into 1 1/2-inch pieces
  • 1/2 c
    cilantro leaves, roughly chop if needed
  • 2 Tbsp
    toasted sesame seeds
  • 1/3 c
    roasted salted almonds, roughly chop

How To Make cherry sesame noodles with lemon-hoisin sauce

  • 1
    In a saucepan or small skillet, heat 1 Tbsp peanut oil over medium heat. Add garlic and white onion tips, sauté for 3 minutes. Meanwhile, whisk rice wine vinegar, Hoisin sauce, lemon juice, 1 Tbsp honey, 1 Tbsp sesame oil, half of the lemon zest, ginger, and 1/2 tsp hot sauce. Add to cooked garlic mixture. Increase heat to high and cook until very bubbly. Reduce heat to medium, add cherries, and cook, stirring frequently, for 4 or until thickened. Remove from heat. Set aside.
  • 2
    Meanwhile, cook noodles to al dente, about 6 minutes, or as directed on package directions. Drain and rinse with cold water to stop cooking process. Toss noodles with 1 Tbsp peanut oil, 1 Tbsp sesame oil and green onion tips. Set aside.
  • 3
    To Pan-Roast Broccoli: Stir water, salt,1/2 tsp hot sauce and 1 Tbsp honey together in small bowl until salt dissolves; set aside. In large nonstick skillet with tight-fitting lid, heat 2 Tbsp peanut oil over medium-high heat. Add broccoli and cook, without stirring, until bottoms of florets just begin to brown, 1-2 minutes. Turn florets over with spatula, and brown other side, about 1-2 minutes. Add water mixture and cover skillet; cook broccoli about 2 minutes. If needed, continue to cook until desired tenderness. Add lemon-hoisin sauce and noodles to pan, gently toss. Gently fold cilantro and sesame seeds into noodles. Place noodles and broccoli on serving platter and sprinkle with almonds and remaining lemon zest. Garnish with sprigs of cilantro.
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