HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Romanesco With Rice Noodles And Coriander Pesto
Hoisin Romanesco with Rice Noodles and Coriander Pesto

Hoisin Romanesco with Rice Noodles and Coriander Pesto

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Hoisin sauce is a sweet and savoury sauce used in Cantonese style cooking. Sauces and condiments in Cantonese cooking aim to bring out and highlight the original flavour of the vegetable. In this case, the romanesco!

Allergens:PeanutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1.5 tbsp


1 unit(s)

Garlic Clove

2 bunch(es)


2 tbsp

Salted Peanuts


1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 unit(s)


½ pack(s)

Rice Noodle

5 tbsp

Hoisin Sauce

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3091.976 kJ
Energy (kcal)739 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate140 g
of which sugars0.0 g
Protein21 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pot
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Put a pot of water on to boil over high heat. Cut the romanesco in half lengthways. Break or chop off the little florets of romanesco (as you would with a cauliflower or broccoli) and keep to one side.


When the water is boiling, add a generous pinch of salt and cook your romanesco for 5 mins, then drain and leave to cool in a colander. Pop your kettle on to boil, we will use the water to cook the noodles later.


Cut the red onion in half through the root, peel and then slice each half into thin half moon slices. Remove the core from the red pepper and then cut into slices roughly ½cm wide. Keep to one side


Peel and grate the ginger and garlic. Finely chop the coriander, stalks and all! Smash the peanuts in their sachet with the bottom of a pan. Mix your smashed peanuts with half your grated ginger, the soy sauce, a splash of oil and your chopped coriander. Juice the lime and add to taste. Your coriander pesto is made!


Pop the rice noodles in a heatproof bowl and when the kettle has boiled, submerge the noodles in the boiling water and cover your bowl with a lid or clingfilm. The noodles need to soak for 7-8 mins. Tip:Taste a noodle after 8 mins to check it is tender. Just enough time to stir-fry your veggies!


Put a frying pan on high heat with a splash of oil. Add your red onion and pepper. Cook for 5 mins, stirring frequently and then add your cooked romanesco and cook for 2 mins more. Add your garlic and leftover ginger and cook for another 30 seconds. Take the pan off the heat and stir in the hoisin sauce. Make sure all of your veggies are coated.


Check your noodles are cooked and then drain into a colander. Tip: Leave the noodles in the boiling water for another minute or so if they’re not quite ready. Return your noodles to the bowl and pour in your pesto. Mix well to make sure your noodles are well coated. Divide your noodles between your plates. Top with your hoisin veggies and finish with a drizzle of any pesto left in the bowl.