Easy vegan recipe for 2 people, takes only 20 mins; recipe has raisins, garlic clove, apple cider vinegar, tomato puree, tamari, chinese five spice, crunchy peanut butter, wholemeal noodles, rapeseed oil, ginger, yellow pepper, red onions, tenderstem broccoli, soya bean, red chilli and basil leaves.
Sticky noodles with homemade hoisin
Course: Easy vegan
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Red Chilli: 1 red chilli, seeded and chopped
- Basil Leaves: handful basil leaves
- Tomato Puree: 2 tsp tomato puree
- Rapeseed Oil: 1 tsp rapeseed oil
- Ginger: 1 tbsp chopped ginger
- Yellow Pepper: 1 yellow pepper, deseeded and thinly sliced
- Tamari: 1 tsp tamari, plus extra to serve (optional)
- Soya Bean: 100g frozen soya beans, thawed
- Raisins: 2 tbsp raisins
- Red Onions: 2 red onions (173g), thinly sliced
- Wholemeal Noodles: 2 nests wholemeal noodles (75g)
- Tenderstem Broccoli: 100g Tenderstem broccoli, halved
- Apple Cider Vinegar: 1 tbsp apple cider vinegar
- Chinese Five Spice: 1 tsp Chinese five spice
- Crunchy Peanut Butter: 2 tbsp crunchy peanut butter (without palm oil or sugar)
Directions
- Put the raisins in a measuring jug or small, high-sided bowl, pour over 100ml boiling water then stir in the garlic, vinegar, tomato puree, 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.
