Spicy Mushroom & Broccoli Noodles
This vibrant noodle dish blends together the earthy flavors of mushrooms, the crunch of broccoli, and the nuttiness of cashew nuts, all coming together in a delicious stir-fry with a hint of sesame oil and a touch of heat. It's a quick, flavorful, and satisfying meal perfect for busy weeknights.
— Constant Cookbook
Ingredients
- 1 low-salt vegetable stock cube
- 2 nests medium egg noodles
- 1 small head broccoli , broken into florets
- 1 tbsp sesame oil , plus extra to serve
- 250g pack shiitake or chestnut mushrooms , thickly sliced
- 1 fat garlic clove , finely chopped
- ½ tsp chilli flakes , or crumble one dried chilli into pieces
- 4 spring onions , thinly sliced
- 2 tbsp hoisin sauce
- handful roasted cashew nuts
Instructions
- Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
- Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 624 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 105 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.35 milligram of sodium
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