Noodles with green veg in blue bowl with chopsticks on yellow background

Sticky noodles with homemade hoisin

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Prep: 10 mins Cook: 20 mins - 25 mins

Easy

Serves 2

Cook our healthy, vegan stir-fry to pack in four of your 5-a-day. The hoisin sauce is made with Chinese five spice and apple cider vinegar to boost the flavour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal476
  • fat13g
  • saturates2g
  • carbs65g
  • sugars33g
  • fibre13g
  • protein19g
  • salt0.8g
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Ingredients

    For the hoisin

    • 2 tbsp raisins
    • 1 garlic clove
    • 1 tbsp apple cider vinegar
    • 2 tsp tomato purée
    • 1 tsp tamari, plus extra to serve (optional)
      Tamari

      Tamari

      tam-aree

      Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

    • 1 tsp Chinese five spice
    • 2 tbsp crunchy peanut butter (without palm oil or sugar)

    For the stir-fry

    • 2 nests wholemeal noodles (75g)
    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 tbsp chopped ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 yellow pepper, deseeded and thinly sliced
    • 2 red onions (173g), thinly sliced
    • 100g Tenderstem broccoli, halved
    • 100g frozen soya beans, thawed
      Soya beans

      Soya beans

      soi-yah beenz

      Soya beans and soy beans are exactly the same and the names are used interchangeably according…

    • 1 red chilli, seeded and chopped
    • handful basil leaves

    Method

    1. Put the raisins in a measuring jug or small, high-sided bowl, pour over 100ml boiling water then stir in the garlic, vinegar, tomato purée, tamari and five spice. Blitz with a hand blender until smooth, then stir in the peanut butter until well mixed.

    2. Pour boiling water over the noodles and soak for 5 mins. Heat the oil in a non-stick wok, add the ginger with the vegetables and chilli and stir-fry for 5 mins or more until the veg have softened, but still have some bite.

    3. Drain the noodles and add to the pan with the hoisin. Toss well adding a little extra water if necessary to moisten, then toss through the basil leaves.

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