• 5 oz Black rice noodles
  • ¼ cup Edamame, shelled and cooked
  • Small bunch bean sprouts, cooked
  • Small bunch of pea shoots
  • 1 Hard-boiled egg, halved
  • 1 Small carrot, thinly sliced and cooked
  • Shichimi Togarashi for sprinkling
  • 1 tbsp oil for cooking
For sauce:
  • 4 tbsp Hoisin sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 tsp Sesame oil
  • 2 cloves of garlic, grated or very finely minced
  • 1 ½ inch Piece ginger, peeled and grated
  • Sriracha to taste
  • ¼ tsp Wild ginger salt for seasoning


  1. Bring a large pot of water to a boil. Add noodles and cook for just under the recommended time or until al dente. Meanwhile, combine all sauce ingredients in a small bowl and set aside.
  2. In the ceramic hot pot, warm oil over medium-heat. Add cooked black rice noodles and sauce, tossing to coat. Add a splash of water, if necessary. Toss gently until noodles reach desired doneness.
  3. Remove from heat. Top with edamame, bean sprouts, pea shoots, egg, and carrot, then sprinkle with Shichimi Togarashi and serve.

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