Hoisin Noodles with Brussel Sprouts, Broccoli, and Shiitake
This easy noodle dish is umami in all the right ways, combining hoisin sauce with broccoli and brussels sprouts for a bite, cashews for a crunch, and shiitake mushrooms for their meaty texture.
1 tablespoon sesame oil
1 onion, thinly sliced
1-2 scallion stalks, white part and green separated
4 cloves of garlic
1 inch nub of ginger
1 teaspoon dried chili flakes, or 2 fresh chili
2 cups brussels sprouts, halved
1 cup broccoli, cut into florets
1 cup shiitake mushrooms, sliced
1/4 cup cashews
2 tablespoons maple syrup
2 tablespoons hoisin sauce
1 tablespoon + 1 teaspoon soy sauce
250 gram noodles
Preheat oven to 220°C.
Add the brussels sprouts to a bowl and coat with a little bit of olive oil, salt, and pepper. Transfer to an oven tray and roast in the oven for about 20 minutes until cooked through and crispy.
After putting the brussels sprouts into the oven, use the same bowl to coat the broccoli with olive oil, salt, and pepper. Transfer to another or the same baking tray to roast for the remaining 10 minutes.
Meanwhile, toast the cashews in a dry frying pan until fragrant. Transfer to a small bowl.
Cook noodles according to package instructions and drain, reserving a little bit of the cooking liquid.
Using the same frying pan, heat the sesame oil and add the onion and white part of the scallion. Sauté until translucent.
Add the garlic, ginger, chili and fry for one more minute. Transfer to a small bowl and pan fry the shiitake mushrooms on high until cooked through and nicely browned. Add the onion, scallion, garlic, and ginger back to the pan.
Add the maple syrup, hoisin sauce, and soy sauce to the pan along with the roasted vegetables, noodles, and a tablespoon at a time of the cooking liquid and give it a good stir. Get the sauce bubbling, and thicken until the noodles are evenly coated.
To serve, top with the green part of the scallion and toasted cashews.