Sticky noodles with homemade hoisin

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

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.
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.
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.

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