Crunchy Noodle Cakes With Hoisin Chicken

Savoury and simple, this Asian-inspired dinner comes together in about 20 minutes with just a few ingredients.


  • 1 lb dried rice vermicelli noodles
  • ¼ cup toasted sesame oil
  • 8 boneless skinless chicken thighs, cut in ½-inch cubes
  • Kosher salt
  • ½ cup hoisin sauce
  • 2 tbsp soy sauce
  • ¼ cup rice vinegar
  • ¼ cup vegetable oil
  • 5 cups thinly sliced shiitake mushrooms, stems removed
  • 1 carton (5 oz/142 g) arugula or baby spinach
  • Sriracha chili sauce


  1. Bring pot of water to boil. Turn off heat and add noodles. Soak them until tender, about 5 minutes. Drain and transfer to baking sheet lined with paper towels. Pat dry. Toss noodles with 2 tbsp sesame oil.
  2. Toss chicken with remaining sesame oil and salt
  3. Mix together hoisin sauce, soy sauce and vinegar.
  4. Heat half oil in large non-stick skillet over medium-high heat until hot. Add mushrooms and cook, stirring, until softened, about 4 minutes. Add chicken and cook until no longer pink, about 4 minutes. Add spinach and cook until it wilts, about 1 minute. Add hoisin mixture and cook, stirring until the chicken is cooked through, about 4 minutes. Transfer to bowl.
  5. Wipe out skillet with paper towel. Heat remaining oil over medium heat. Divide noodles and put a small batch in pan, forming a pancake. Sprinkle with salt and cook until bottoms are lightly browned and crisp, about 5 minutes. Flip, sprinkle with salt and cook until the other side is browned and crisp, about 4 minutes. Continue with remaining noodles.
  6. Transfer to serving plates. Top with chicken mixture and serve with chili sauce.


Makes 4 to 6 servings

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