Speedy Mushroom Hoisin Noodles

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Whip up a tasty bowl in minutes with storecupboard heroes, and a flavour boost that hits all the right notes. Earthy chestnut mushrooms are sizzled then cooked in a super speedy sauce. Miso paste adds that deep, savoury umami layer to the sweet, sticky hoisin sauce, creating noodles that are rich, saucy, and totally irresistible. Finished with a scattering of toasted sesame seeds and a sprinkle of spring onions for that perfect crunch and freshness. Fast, fuss-free, and full of flavour—dinner sorted! We’re using pappardelle but this recipe will be just as delicious with your preferred noodle or pasta. Use a large pan to cook the mushrooms so that they fry quickly, rather than steaming, for the tastiest results.

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Ingredients

pappardelle 300 g
chestnut mushrooms 300 g (sliced)
spring onions 4 (sliced)
hoisin sauce 6 tbsp
soy sauce 1 tbsp
miso paste 1 tbsp
honey 1 tbsp
garlic paste 1 tbsp
sesame seeds 2 tbsp (toasted)

Method

Cook the noodles

Cook your preferred noodles in plenty of boiling salted water until just al dente. Keep back a mug of the cooking water for your sauce. We’re using pappardelle, you could use egg noodles, rice noodles, or your preferred pasta.

Make the sauce

Meanwhile, make the sauce. Slice the chestnut mushrooms. Thinly slice the spring onions and separate the white and green parts.
Heat a dash of oil in a large frying pan over a medium-high heat, when the pan is hot add the chestnut mushrooms and cook for 4 minutes, adding more oil if needed.
In a bowl mix together the hoisin sauce, soy sauce, miso paste and honey.
Add the white parts of the spring onions and the garlic paste to the pan, cook for a few minutes until fragrant.
Stir in the sauce, the cooked pappardelle and a couple of tablespoons of the reserved cooking water. Toss together super quickly to coat and season to taste (adding more cooking water if needed.
Once coated, leave the noodles to cook in the pan until they are sticky, glossy and the bottom looks crispy (they will start sticking to the pan).
Meanwhile, toast the sesame seeds in a small pan on a low heat until golden-brown.

Plate Up

Plate up into bowls and finish by scattering over the green parts of the spring onions and toasted sesame seeds. Tuck in!

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