I love hoisin sauce. I think something I made long ago called for it because there's been a half full jar of it in my fridge for a very long time. I wanted to use it before it got too far past the "best by" date so I turned to the food network website and found this Chow Mein recipe from, strangely, Giada de Laurentiis.
The hardest thing about this recipe was cutting the carrots into matchstick-size pieces. I only had baby carrots, so I'm not sure if this made it harder or easier than a regular sized carrot, but I just took my time and tried not to slice my fingers.
The rest was super easy. I put the carrots and some frozen french-cut green beans into boiling water for one minute, then I took them out with a strainer and put them in cold water.
The pot of water went back onto the burner and when it quickly came back to a boil, I put a package of wide lo mein noodles in for 5 minutes. While that was going, I minced some garlic and fresh ginger.
I'm not sure if it was because the water had already been used (it's the only difference I can think of) but the water got really foamy and kept boiling over. It was really more annoying than anything else because I kept having to leave my cutting board to babysit the boiling noodles.
Once the noodles were done, I drained them, ran some cold water over them, and patted them dry with a paper towel. Then the noodles, garlic, and ginger went into a wok with some hot canola oil. I stirred for 3 minutes like the recipe said, but those noodles never got the slightest bit brown. Then I added the veggies and let those reheat for a couple of minutes. Then I added a mixture of hoisin sauce, soy sauce, vegetable broth, and honey, and let it thicken up for a couple of minutes.
By this point I was so hungry that I forgot to take a picture. Thankfully, Brett eats slower than I do and had a reasonable amount left on his plate.
It tasted good! I never realized that hoisin sauce has a little spicy kick to it, but I liked it. The only thing I might do differently next time is put a tad bit less sauce. It was a little bit overwhelming. All in all, I think we have a keeper! I love it when that happens!