Vegan Sticky Noodles with Hoisin Sauce
This is really tasty and better than a chinese take away! Full of veggies, compels carbs from the noodles and protein from the edamame beans & peanut butter. I added some firm Tofu to mine (as you can see in the picture) Just add it in with the stir fry and cook until heated right through.
Sticky Noodles with Hoisin Sauce
100ml boiling water
1 garlic clove crushed
1tbsp white wine vinegar
2tsp tomato puree
half tsp chinese 5 since
2tbsp peanut butter
2 wholemeal noodle nests
Add 300g Tofu to this, just cut into chunks – It does go like scrambled eggs which works well in this recipe.
1tsp sesame oil
1tbsp chopped ginger
1 stir fry veg pack
1 red chilli
100g soya beans (edamame)
Handful of basil leaves chopped
- Put the raisins in a bowl and add the boiling water, garlic, vinegar, 5 spice, peanut butter and tomato puree, blitz using a hand blender or put into a blender to blend til smooth.
- Cook the noodles according to the packet. Heat the oil in a non stick frying pan and add the ginger, chilli, soy beans (tofu if using) and stir fry veg pack, cook for 5-6 minutes or until veg is tender.
- Drain the noodles and add to the veg pan along with the hoisin sauce, you might need a little extra water if its too thick, add the basil and mix well. eat!