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

Sticky noodles with homemade hoisin

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(26 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


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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    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 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



      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


    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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    Comments, questions and tips

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    Claire Blackman's picture
    Claire Blackman
    16th Jan, 2020
    Really delicious! I did struggle to make it with the timings, but the sauce was really nice and I'm really proud of what I made.
    Jennifer Durant's picture
    Jennifer Durant
    12th Jan, 2019
    Quick and easy to make. I doubled the ingredients to feed 4 and it was way too much (our teen boys demolished all the leftovers) next time will stick to original recipe amounts. Tasty and filling.
    2nd Jun, 2018
    16th May, 2018
    This was so yummy! Made it for a group of friends some of whom weren't keen on raisins so I made it without. I have since been asked to send the recipe around!
    2nd Mar, 2018
    This made a wonderfully healthy and quick Friday night meal. If I'm honest, I didn't keep to the vegan agenda, using honey instead of the raisins and egg noodles which I had in the cupboard. I also used fresh spinach instead of the soy beans. I don't know why anyone would buy a stir fry sauce when this is so easy to make!
    9th Jan, 2018
    Could you make a bigger quantity of the hoisin sauce and save it? If so how should you store it?
    goodfoodteam's picture
    12th Jan, 2018
    Thanks for your question. This recipe for hoisin is not designed to be preserved over a longer period. We'd recommend making as needed.
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