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Sticky noodles with homemade hoisin

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 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.