Homemade Hoisin Sauce
1/4 Cups low sodium soy sauce
2 Tablespoons Creamy Peanut Butter
2 Tablespoons Honey
2 Tablespoons Balsamic Vinegar
1 Teaspoon of Spice Professors Chinese Five Spice Powder
In a jar, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper. Cover the jar tightly with a lid and shake to combine.
1/2 Cups Low Sodium Soy Sauce
1/4 Cups Hoisin Sauce
1 Tablespoon Honey
2 Tablespoons Rice Vinegar
3 Tablespoons Creamy Peanut Butter or Tahini
8 Oz. of Chinese style egg noodles or rice noodles
1 pound ground chicken or turkey
2 cups mixed mushrooms, chopped
1 medium shallot, chopped
4 green onions, chopped (for garnishing)
1. Combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.
2. Cook the egg/rice noodles according to package directions. Drain and set aside.
3. Place a skillet over medium-heat and add 2 tablespoons oil and the chicken/turkey. Cook until brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
4. Add the noodles into a bowl and spoon the meat over the noodles. Top with green onions and some chili flakes. Enjoy!