Ingredients

180g pack Cauldron Tofu mince
2 blocks dried medium noodles
2 tbsp vegetable oil
6 tbsp hoisin sauce
2 cloves garlic, crushed
2 tbsp rice wine or dry sherry
1 red chilli, seeded and finely chopped
1 tbsp soy sauce
6 spring onions, trimmed and chopped
½ red pepper, thinly sliced
½ courgette, thinly sliced
80g babycorn cut into thin slices
50g mange tout, halved lengthways
75g bean sprouts
1 tbsp coriander, coarsley chopped

Chilli Hoisin Noodles

This recipe is rated 3 based on 5 reviews
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Serves 2- 3
2/5 difficulty
10 minutes 10 min

A fantastic stir fry recipe.

Method

1. Cook the noodles as back of pack instructions. Drain and toss with half of the vegetable oil.
2. Combine the mince, hoisin sauce, garlic, rice wine, chilli and soy sauce mixing well.
3. Heat a wok and add the remaining vegetable oil, add the mince mixture and stir-fry over a high heat for 4 minutes.
4. Toss in the spring onions and fry for 2 minutes. Add the red pepper, courgette, babycorn, mange tout and beansprouts and continue to cook, stirring all the time, for 2 minutes.
5. Toss in the noodles and stir in the coriander. Serve immediately.