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Serves 2
392 calories
42g carbohydrates
14g protein
18g fats


2 tbsp. of rapeseed oil

2 cloves of garlic, minced

2 tbsp. of tomato puree

1 tbsp. of apple cider vinegar

2 tsp. of Chinese 5 spice

2 tsp. of tamari

2 tbsp. of crunchy peanut butter

150g of egg noodles

150g pak choi

100g soya beans

1 red pepper, sliced

1 red chili, diced and de-seeded

15g of basil leaves


1. In a bowl, whisk together the oil, garlic, tomato puree, vinegar, 5 spice, tamari and peanut butter before setting aside.

2. Prepare the noodles by adding them to a bowl of boiling water and leaving to soak for 5-6 minutes.

3. In a hot wok with an additional splash of rapeseed oil, add the tender-stream broccoli, soya beans, pepper and chili and cook, stirring continuously for 5 minutes to lightly soften the veggies but so that they still remain slightly crunchy.

4.Drain and add the egg noodles before introducing them to the veggies with along with homemade hoisin sauce, tossing and cooking for a further 2 minutes.

5. Stir the basil leaves through the stir-fry mix and serve and enjoy your dish immediately. 

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