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Hoi sin veggie noodles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 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


  • 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.