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
Prep:10 mins
Serves 2
For the hoisin2 tbsp raisins1 garlic clove1 tbsp apple cider vinegar2 tsp tomato purée1 tsp tamari, plus extra to serve (optional)1 tsp Chinese five spice2 tbsp crunchy peanut butter (without palm oil or sugar)
STEP 1Put 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.STEP 2Pour 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.STEP 3Drain 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.
