Sticky noodles with homemade hoisin
Noodles with green veg in blue bowl with chopsticks on yellow background
By Sara Buenfeld

PREP: 10 MINS
COOK: 20 MINS - 25 MINS
EASY 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

VegetarianVegan
Nutrition: per serving
kcal 476
fat 13g
saturates 2g
carbs 65g
sugars 33g
fibre 13g
protein 19g
salt 0.8g
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Ingredients
For the hoisin
2 tbsp raisins
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
100g Tenderstem broccoli, halved
100g frozen soya beans, thawed
1 red chilli, seeded and chopped
handful basil leaves

Method
Put the raisins in a measuring jug or small, high-sided bowl, 10 cl boiled water, 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.

Recipe from bbcgoodfood.com, December 2017
BBC GoodFood Magazine
https://www.bbcgoodfood.com/recipes/sticky-noodles-homemade-hoisin