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

Sticky noodles with homemade hoisin

  • 1
  • 2
  • 3
  • 4
  • 5
(0 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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.