Green bean & penne salad with tomato and olive dressing
Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day
Sticky noodles with homemade hoisin
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
For the hoisin
- 2 tbsp raisins
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 2 tsp tomato purée
- 1 tsp tamariplus 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 pepperdeseeded and thinly sliced
- 2 red onions(173g), thinly sliced
- 100g long stem broccolihalved
- 100g frozen soya beansthawed
- 1 red chilliseeded and chopped
- handful basil leaves
Nutrition: per serving
- kcal476low
- fat13g
- saturates2g
- carbs65g
- sugars33g
- fibre13g
- protein19g
- salt0.8g
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.
