Hoisin noodles recipe
 Hoisin is the secret to creating an easy, no-cook Chinese sauce to serve with these cheap and cheerful noodles. Cooking the noodles and spinach in the same pan helps cut down on washing up, too. Each serving provides 385 kcal, 18g protein, 56g carbohydrate (of which 8g sugars), 8.5g fat (of which 2g saturates), 5.5g fibre and 3.5g salt. 2 nests medium egg noodles1 tbsp hoisin sauce1½ tbsp soy sauce, plus extra for seasoning if needed½ tsp toasted sesame oil 50g/1¾oz baby spinach2 free-range eggs2 large spring onions, thinly slicedsalttoasted sesame seeds (optional), to garnish 2 nests medium egg noodles 1 tbsp hoisin sauce 1½ tbsp soy sauce, plus extra for seasoning if needed ½ tsp toasted sesame oil 50g/1¾oz baby spinach 2 free-range eggs 2 large spring onions, thinly sliced salt toasted sesame seeds (optional), to garnish Method Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender.Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce.Remove the noodles from the heat and add the spinach to the pan.While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Remove the noodles from the heat and add the spinach to the pan. Remove the noodles from the heat and add the spinach to the pan. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using.