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
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Prep: 10 mins
Cook: 20 - 25 mins
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Easy
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Serves 2
Vegetarian
Vegan
Freezable
Nutrition: Per serving
- kcal476
- Fat13g
- Saturates2g
- Carbs65g
- Sugars33g
- Fibre13g
- Protein19g
- Salt0.8g
Ingredients
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 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, 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.
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