Hoisin, Ginger & Garlic Noodles with Courgette, Broccoli and Carrot

27 Jul 2021
Hoisin Ginger & Garlic Noodles with courgette, broccoli and carrot

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.


Sautéed vegetables with ginger, garlic and hoisin. What’s not to love about this quick and easy recipe?



Groundnut Oil

100g Broccoli Florets

1 Courgette – sliced or chopped

1 carrot - sliced

3 King Oyster Mushrooms – sliced

2 Garlic Cloves -finely Chopped

2 Tbsp Ginger – finely Chopped

1 Tbsp Mushroom Soy Sauce – Light Soy can be used

2 Tbsp Hoisin Sauce

1 Tbsp Light Soy Sauce

1 tsp Red Chilli Flakes

Chilli Oil – optional

1 pack Flat Udon Noodles

Sesame Seeds



Cook the noodles to pack instruction.

Heat a wok or large sauté pan on medium to high heat,

Add 1 tsp of oil to the pan and then add the carrots and broccoli and sauté for 5 minutes, then set aside.

Add 1 Tbsp of oil to the pan, then add the chilli flakes, ginger and garlic and sauté for 1 minute, then add the mushrooms and fry for 3 minutes.

Add the courgettes and mushroom sauce and sauté for 4 minutes, then return the broccoli and carrots to the pan.

Mix the hoisin sauce and light soy sauce together and add to the pan.

Stir until all the vegetables are covered then remove from heat.

Add the noodles to the pan and give it a quick mix to coat the noodles and serve.


Garnish with the sesame seeds and a drizzle of chilli oil.

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