Hoi sin veggie noodles

It’s time for Peppadew recipe #2! If you haven’t got a clue what I’m talking about, you must have missed yesterday’s post – take a quick look here and then come back, I’ll wait…

This time I decided to use the Peppadew peppers to spice up a simple Chinese-style noodle dish. With fresh garlic, ginger, soy sauce, hoi sin sauce, and the spicy peppers, these noodles really pack a flavour punch. If you’re not into noodles, you could substitute them for rice, or even just skip the carbs altogether and serve the dish up as a hoi sin veggie stir fry. Personally, I love my carbs, so noodles it was.

I spotted these funny-shaped noodles in the shops and decided to give them a go, because why not? Turns out, they kind of look like tentacles when cooked… so I guess that’s why not. Feel free to use a less seafood-esque shape of noodle if you prefer.

As usual, this recipe is super simple. Fry up a load of veggies – I went for aubergine, onion, peppers and mushrooms (surely the best combination of four veggies ever?), and they worked really well. The aubergine and mushrooms are quite (for lack of a better word) ‘meaty’, and make these veggie noodles feel really substantial.

Then just add the cooked noodles (use fresh egg noodles if you want to avoid dirtying a second pan, since I’m guessing nobody likes extra washing up – they can be thrown straight into the stir fry), and all those yummy saucy bits. If you can’t find hoi sin sauce, any other Chinese-style stir fry sauce will work well instead.

The chopped Peppadews bring a really lovely heat to this dish. They’re spicy, but in a kind of sweet way, which goes beautifully with the hint of sweetness in the hoi sin sauce. It’s hard to beat a dinner that’s this tasty, especially when it comes together in less than half an hour!

Print Recipe

Hoi sin veggie noodles

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main meal

Servings: 3

Calories:

Author: Becca Heyes

Ingredients

• 1 tbsp oil
• 1 medium aubergine (eggplant), diced
• 1 yellow pepper, cut into strips
• 1 onion, halved then sliced
• 4 medium mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp fresh ginger, grated
• 200 g noodles or linguine
• 60 g hot peppadew piquante peppers, drained and chopped (~ 1/3 of a 400g jar, or ~ 2/3 cup)
• 2 spring onions, sliced
• 2 tbsp hoi sin sauce
• 2 tbsp soy sauce
• Black pepper
• Fresh coriander (cilantro), to serve

Instructions

• Heat the oil in a large frying pan, and add the chopped aubergine, pepper and onion. Cook for a few minutes over a medium heat, until slightly soft. Add the mushrooms, garlic and ginger, and cook for a further 5 minutes, until all the vegetables are soft.
• Meanwhile, boil the noodles according to the directions on the packet - dried noodles will take around 12 minutes.
• When the vegetables are soft, add the chopped peppadew peppers, spring onions, hoi sin sauce and soy sauce, and mix well to combine. Cook for a minute or two until hot.
• When the noodles are ready, drain them and add them to the pan with the sauce. Toss to coat (I find it easiest to use a pair of plastic tongs for this). Add a good pinch of black pepper, and serve immediately topped with plenty of fresh coriander.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Prefer the sound of a Mexican-style noodle dish? My enchilada noodles are a must try!