Hoisin & Pepper Noodle Stir-Fry With Spicy Cashew Crumb

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then slice your spring onion[s]

Chop your broccoli into small florets, discard the stem[s] and leaves

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Crush your cashew nuts with a rolling pin

Tip: If you don't have a rolling pin, just chop them roughly!

Combine your hoisin sauce, umami seasoning, and soy sauce in a bowl

Add your toasted sesame oil, cornflour, a pinch of salt and 4 tbsp [6 tbsp] [8 tbsp] water and stir it all together – this is your stir-fry sauce

Boil half a kettle

Combine the crushed cashews in a separate bowl with the sliced spring onion and chilli flakes (can't handle the heat? Go easy!) – this is your spicy cashew crumb

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat

Once hot, add the sliced onion and cook for 3-4 min or until beginning to soften

Once starting to soften, add the pepper strips and broccoli florets to the pan with a splash of boiled water

Tip: Be careful when adding the water to the pan, it may splash!

Cook, covered, for 4-5 min or until the broccoli is tender

Meanwhile, add your udon noodles to a large bowl, cover them with boiled water and set aside to soak for 4-5 min, then drain

Tip: Gently separate the noodles with a fork!

Once the broccoli is tender, add the chopped garlic and ginger to the pan and cook for a further 1 min or until fragrant

Once fragrant, add the soaked noodles to the pan with the stir-fry sauce and 80ml [100ml] [120ml] boiled water

Give everything a good mix up and cook for a final 1-2 min or until the sauce has thickened and the noodles are coated in the sauce – this is your hoisin & pepper noodle stir-fry