14 oz. soba noodles

  • boil according to package directions for al dente, then drain and set aside

1/4 cup hoisin sauce
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. maple syrup

  • combine in small bowl and set aside

2 tbsp. vegetable oil
6 cloves garlic, minced
6 scallion whites, thinly sliced

  • heat oil in large pan
  • add garlic and onion, then stir fry until fragrant, about 30 seconds
  • add sauce and noodles, then toss until noodles are evenly coated
  • leave noodles to cook undisturbed until they stick to the pan, 2-3 minutes

6 scallion greens, thinly sliced
4 tbsp. sesame seeds

hoisin sauce:

1/3 cup brown sugar
2 tbsp. water
3 tbsp. black bean sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
4 prunes
1/2 tsp. sesame oil
1/2 tsp. five spice powder
1/4 tsp. red pepper flakes

  • combine in blender and puree until smooth

black bean sauce:

1 tbsp. black beans
2 tsp. vegetable oil
1 clove garlic, minced
1 tsp. ginger, minced
1 green onion, minced
3 tbsp. chicken stock
2 tsp. rice wine
1 tsp. soy sauce
1/4 tsp. sugar
1/4 tsp. hot sauce
1/2 tsp. cornstarch dissolved in 1 tsp. water

  • mash black beans, then add remaining ingredients and mix well

five spice powder:

2 1/2 tsp. fennel seeds, ground
2 tsp. sichuan peppercorns, ground
1 tsp. ground cinnamon
1/2 tsp. cardamom (note: star anise would be more traditional, but we hate it)
1/4 tsp. ground cloves

  • grind all spices and mix well

source: https://cooking.nytimes.com/recipes/1026260-hoisin-garlic-noodles