Ten Veg Hoisin Noodles — a plant-based Other recipe by BOSH!
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Ten Veg Hoisin Noodles

This one is a proper weeknight hero. Ten vegetables, sticky hoisin sauce, chewy noodles, and it all comes together in about ten minutes. We keep coming back to it because it's the kind of meal that feels indulgent but you're basically eating a garden. The combination of ginger, garlic, sesame and that sweet soy hit is absolutely unreal, and the cashews give it this satisfying crunch that ties everything together. Honestly, if you're not making this tonight, what are you doing?

Cook: 10 min
Serves 4

Before You Start

  • Large wok
  • Cashews soaked (optional, but recommended for creamier sauce)

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 garlic cloves
  • 2 inches of ginger
  • 40g cashews
  • 2 fresh chillies
  • 60g spring onions
  • 60g Seitan steak strips
  • 120g green beans
  • 120g mangetout
  • 1 red bell pepper
  • 120g baby corn
  • 120g tenderstem broccoli
  • 1 lime juiced
  • 4 tbsp hoisin sauce
  • enough wholemeal noodles for 4 people
  • sesame seeds garnish

Method

1

First, heat the coconut oil

  • Heat the coconut oil in a large wok
  • Add the sesame oil, garlic, ginger and cashews and cook for a few minutes
2

Then, add the rest of the ingredients

  • Add the chillies and chopped scallions, stir well and then add the seitan strips
  • Add the soy sauce and maple syrup and mix well
  • Add the rest of the vegetables, and stir fry for a few minutes until softened
  • Then squeeze the lime juice over and add the cooked noodles
3

Serve and enjoy!

  • Stir and cook through until warm, serve immediately and garnish with sesame seeds. BOSH!

Tips & Variations

  • Swap the protein: We love it with seitan, but if that's not your thing, firm tofu works brilliantly here. Just press it well and cut it into strips so it gets a bit of colour in the pan.
  • Use whatever veg you've got: The ten veg thing is a guide, not a rule. Leftover broccoli, frozen edamame, a sad pepper in the fridge; it all works. This is a great fridge-clear-out recipe.
  • Don't skip the cashews: Trust us on this one. They add so much texture and a lovely richness. If you have a nut allergy, toasted sunflower seeds are a decent swap.

Why This Works

The trick here is getting your wok properly hot before anything goes in. That high heat is what gives you those slightly charred, glossy vegetables instead of a soggy stir fry. The maple syrup and soy together create this gorgeous caramel-y sauce that coats every noodle, and the lime at the end cuts right through it and lifts the whole dish.