Name: Sticky noodles with homemade hoisin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
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

Noodles with green veg in blue bowl with chopsticks on yellow background

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 long stem broccoli
halved
100g frozen soya beans
thawed
1 red chilli
seeded and chopped
handful basil leaves

Method

step 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.
step 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.
step 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.