Best Cherry Sesame Noodles With Lemon Hoisin Sauce Recipes

ANYTHING LO MEIN

Steps:

• Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
• In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
• Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
• Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
• Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

CHERRY SESAME NOODLES WITH LEMON-HOISIN SAUCE

Steps:

• 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.