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
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.
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.
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.