Hoisin China Noodles w/Four Flavors and Cheater’s Broth

I have to stop listening to the Splendid Table podcast when I drive. Not really. When I heard Lynne talking about this one I wanted to point the car in the direction of the nearest Asian grocery store and make a beeline for home.

Can’t wait to give this one a try. The youngest loves Hoisin sauce so this could become a quick favorite.  

Serves 4 as a main dish

15 minutes prep time; 10 minutes stove time

This dish is best cooked and served immediately


The Four Flavors:

1-1/2 cups thin-sliced radishes

1-1/2 cups bean sprouts

1-1/2 cups peeled, seeded, and diced cucumbers

1-1/2 cups thin-sliced fresh spinach leaves


5 quarts salted water in a 6-quart pot

3/4 pound narrow Chinese egg noodles or imported spaghetti

Stir-Fried “Sauce”:

1 pound ground pork butt

3 tablespoons dry sherry

1 large garlic clove, minced

1 teaspoon sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1/2 teaspoon hot chile paste or hot chile powder (use more or less to taste)

3 tablespoons expeller-pressed canola oil or other neutral-tasting oil

Heaping 1/2 cup thin-sliced whole scallions (about 4)

1/2 cup sliced water chestnuts

3/4 cup Cheater’s Homemade Chicken Broth (recipe follows) or canned chicken broth


1. Place each of the “four flavors” in a separate small serving bowl.

2. Bring the salted water to a boil. Drop the noodles into the boiling water and boil, stirring often, until tender but still firm to the bite. Drain them in a colander and rinse thoroughly with cold water. Set aside.

3. In a medium bowl, use a fork to blend the pork with the sherry, garlic, and sugar. Let stand while prepping the rest of the dish.

4. In a small bowl, blend together the soy sauce, hoisin sauce, and chile paste.

5. Heat a wok or a large skillet over high heat. Swirl in the oil. When it is hot, add the pork and stir-fry for 3 minutes, breaking up any chunks. The meat is ready when it is no longer pink and most of its liquid has cooked off. Add the scallions and water chestnuts. Stir-fry for 45 seconds more.

6. Stir in the soy sauce mixture, and stir-fry for 1 minute. Add the broth and heat quickly. Then cook, stirring, for 2-1/2 minutes over high heat.

7. Add the noodles and stir-fry for 1 minute to permeate the noodles with the sauce. Turn the noodles into a large bowl. Serve them immediately, with the bowls of the four flavors.

Cheater’s Broth

Makes about 4 cups; doubles and triples easily.
10 minutes prep time; 12 minutes stove time
This is good warm and cool and keeps in the refrigerator for a day or two.


  • 1/2 cup dry white wine
  • 2 large garlic cloves, crushed (leave unpeeled if organic)
  • 2 whole cloves
  • 1 canned tomato
  • 1 bay leaf, broken
  • 1/2 teaspoon dried basil, crumbled
  • Three 14-ounce cans chicken or vegetable broth
  • 1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
  • 1/2 large celery stalk with leaves, coarse chopped
  • 1/2 medium carrot, coarse chopped (leave unpeeled if organic)


1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.

2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.

From http://splendidtable.publicradio.org/recipes/main_hoisinnoodles.shtml


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