Sticky noodles with homemade hoisin

4 of 5-a-day dinner fibre hoisin low calorie noodles stir fry vegan vegetarian

N/A

Source

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 long stem 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, 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.