Spicy Hoisin Noodles with Spinach and Edamame

Easy Hoisin Noodles! A 30-minute naturally vegan dinner packed with plant-based protein.

this Recipe

I’ve got a quick and easy dinner recipe for you– a one-pot meal that’s ready in less than 30 minutes, start to finish. These udon noodles are thick and chewy with spinach, edamame, and a sweet and spicy hoisin sauce.

Savory, slurpy noodles have been on my mind recently. I crave my spicy udon noodles with chili crisp on a weekly basis, followed only by my spicy gochujang noodles. After making my tofu lettuce cups a few weeks ago, I decided to use the bottle of hoisin sauce I bought to make these hoisin noodles.

A quick sauce of hoisin, chili garlic, toasted sesame oil, soy sauce, garlic and ginger tossed with cooked udon noodles, edamame and spinach. In just 30 minutes, this hearty dinner is ready– complete with 17 g of protein.

See below for more details and tips for success, or scroll down for the full recipe.

Ingredient Notes and Substitutions

These hoisin noodles are pretty straightforward and very forgiving, depending on what you have in your pantry.

Udon noodles are my favorite for these, especially if you can get your hands on fresh udon noodles! We live near several International markets that carry these, but when I don’t get over there, I use dried udon. Ramen noodles also work, and rice noodles will work as a gluten-free option.

If you do end up using rice noodles, I recommend cooking them according to the package directions, as you may need to adjust the cooking time for the edamame. I also suggest rinsing the rice noodles well before combining them with the hoisin sauce so they don’t clump after tossing.

Spinach is my go-to vegetable for these hoisin noodles as it can be added to the noodles and frozen edamame until it is wilted without having to dirty enough pot. If you want to do other vegetables, then you can consider stir-frying other vegetables, like carrots, broccoli, bell pepper, and the like, before adding them to the noodles and the sauce.

I use fresh garlic and ginger because they taste better in sauces like this than garlic powder or ginger powder. The garlic and ginger add a nice fresh flavor, especially when I’m using prepared ingredients like hoisin sauce and sriracha. In a pinch, you can use the powered version. To quickly mince, I use my microplane to grate the ginger and garlic directly into the sauce.

For a gluten-free hoisin noodles recipe, use tamari instead of soy sauce.

To finish the dish, I like to garnish the hoisin noodles with a generous sprinkle of finely sliced green onions and crushed peanuts.

How to Make These Hoisin Noodles

Make the Sauce

Whisk together the hoisin sauce ingredients and set aside.

Prep the Vegetables

As this recipe moves fairly quickly, I like to prep the vegetables while I heat a pot of water.

Cook the Noodles

Cook the noodles and the edamame in the boiling water. The last 30 seconds of cooking, add the spinach, then drain.

Combine Together

Add the sauce to the warm pot along with the cooked noodles and vegetables. Toss to combine, then garnish with crushed peanuts and scallions.

Tips for Success

These hoisin noodles will thicken as they sit (as most pasta recipes do.) If you plan on making this for meal prep, then I recommend tossing with half of the sauce now, and then the rest of the sauce later.

As this recipe comes together quickly, I recommend slicing the green onions, chopping the peanuts and chopped the spinach while your water is boiling. You don’t need to chop the spinach leaves, but I usually give them a rough chop before adding.

Store any leftovers in airtight containers in the fridge for 3 days.

More Spicy Recipes

• Spicy Paneer Bites with Mint Chutney
• Pumpkin Soup with Kale
• Spicy Vegan Pasta with Sausage
• Gochujang Crispy Tofu Bowls
• Arrabbiata Sauce

If you try these spicy hoisin noodles, make sure to come back to leave a comment and a rating! Seeing you make my recipes makes my day and your feedback helps other readers.