Sticky noodles with homemade hoisin
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
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)
- 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
- 1 tbsp chopped ginger
- 1 yellow pepper, deseeded and thinly sliced
- 2 red onions (173g), thinly sliced
- 100g long stem broccoli, halved
- 100g frozen soya beans, thawed
- 1 red chilli, seeded and chopped
- handful basil leaves
Method
- STEP 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.
- STEP 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.
- STEP 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.
