Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Spicy mushroom & broccoli noodles

Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 624
  • Carbohydrates 105
  • Saturated Fat 2
  • Sugar 17
  • Protein 25
  • Fat 14
  • Fibre 8
  • Salt 2.35

Nutrition per serving

  • Calories 624
  • Carbohydrates 105
  • Saturated Fat 2
  • Sugar 17
  • Protein 25
  • Fat 14
  • Fibre 8
  • Salt 2.35

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

Method

  1. 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.

  2. 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.

Suggested recipes from this collection...