Hoisin Broccoli Noodle Stir-Fry

Boil a full kettle

Cut your broccoli into small florets

Cut the broccoli stem[s] into bite-sized pieces

Peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Top, tail, peel and chop your carrot[s] into batons

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

Once hot, add the broccoli florets, carrot batons, broccoli stems, onion petals and a very generous pinch of salt and cook for an initial 3-4 min or until the veg is starting to soften

While the veg is cooking, peel and finely chop (or grate) your garlic

Combine the chopped garlic and cornflour in a bowl with your soy sauce, hoisin sauce and 150ml [200ml] [250ml] boiled water – this is your hoisin mixture

Once the veg is starting to soften, add the hoisin mixture to the pan and cook, covered, for 7-8 min until the veg is tender

Meanwhile, add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain, reserving a cup of starchy noodle water and set aside

Once the veg is tender, add the drained noodles to the pan with a pinch of salt and give everything a good mix up – this is your hoisin broccoli noodle stir-fry

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!