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Sticky noodles with homemade hoisin

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 476
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 33
  • Protein 19
  • Fat 13
  • Fibre 13
  • Salt 0.8

Nutrition per serving

  • Calories 476
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 33
  • Protein 19
  • Fat 13
  • Fibre 13
  • Salt 0.8

Ingredients

  • 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)
  • 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 Tenderstem broccoli, halved
  • 100g frozen soya beans, thawed
  • 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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