Sticky noodles with homemade hoisin

• raisins↗2 tbsp tbsp
• garlic clove↗1
• apple cider vinegar↗1 tbsp tbsp
• tomato purée↗2 tsp tsp
• tamari↗1 tsp tsp

  plus extra to serve (optional)

• Chinese five spice1 tsp tsp
• crunchy peanut butter↗2 tbsp tbsp

  (without palm oil or sugar)

• wholemeal noodles2 nests nests

  (75g)

• rapeseed oil↗1 tsp tsp
• chopped ginger1 tbsp tbsp
• yellow pepper↗1

  deseeded and thinly sliced

• red onions↗2

  (173g), thinly sliced

• long stem broccoli↗100g g

  halved

• frozen soya beans↗100g g

  thawed

• red chilli↗1

  seeded and chopped

• basil leaves↗handful

Step-by-step instructions

1. 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. 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. 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.