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Spicy mushroom & broccoli noodles

Spicy mushroom & broccoli noodles

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(27 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal624
  • fat14g
  • saturates2g
  • carbs105g
  • sugars17g
  • fibre8g
  • protein25g
  • salt2.35g
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Ingredients

  • 1 low-salt vegetable stock cube
  • 2 nests medium egg noodles
  • 1 small head broccoli, broken into florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp sesame oil, plus extra to serve
  • 250g pack shiitake or chestnut mushroom, thickly sliced
  • 1 fat garlic clove, finely chopped
  • ½ tsp chilli flakes, or crumble one dried chilli into pieces
  • 4 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp hoisin sauce
  • handful roasted cashew nuts

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

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.

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Comments (23)

johncolescarr's picture

This is a great dish but be careful with the dried chilli as they pack a much bigger punch than fresh. My wife does not like too much heat so I use about 1/4 dried chilli.

Seth Roberts's picture
5

My wife isn't too good with hot chillies so I swapped the dried chilli for thai 7 spice as I know this is great with mushrooms. The result was so tasty we both wanted more - I nearly went to the shop to get more mushrooms so I could cook it again!!

katesohm's picture
2.5

Very tasty - cooked for a veggy friend and she enjoyed also - added Green pepper and two different types of mushrooms - gave it great flavour thumbs up

elless23's picture
5

This was delicious. Really easy too. I used a mix of shiitake and chestnut mushrooms. I added some green pepper too, just because I has some kicking around in the fridge, which worked well. I think without the shiitake mushrooms the taste wouldn't be as rich.

KeinEngel's picture
5

This is really nice, my husband loved it. It has become a staple in our household.

sophia92's picture
3.75

Really easy to cook and was enjoyed by all!

cubitt's picture
5

Hubby suspicious of noodles... This converted him!

lizleicester's picture
5

Used 1 x fresh chilli (seeds removed) and ordinary mushrooms but otherwise followed the recipe and the result was delicious. Hubby turned his into a lovely ramen soup by adding the vegetable stock to his bowl.

Frantic Flapjack's picture
4

Lovely and colourful. I also added some prawns.

angel290385's picture
5

Delicious. I fried some aubergine slices at the beginning as I had some left over and added them. Very easy to forget to save some of the stock though!! You could also add some chicken.

janerichardson's picture
5

This was quick & easy to do for one when husband away for dinner. Didn't have chilli available, but will use (fresh) chilli next time. My hoisin (waitrose Cooks Ingredients range) was perfectly tasty. Will use more veggies next time - a useful recipe for using up bits and bobs left over from the vegbox.

emzypops86's picture

We really enjoyed this. We decided we would prefer the cashew nuts ground up and then sprinkled over our dinner rather than just having cashew nuts on top. This was yummy and i recommend it to anyone looking for a quick simple dinner.

ljl144's picture
5

This was lovely, cooking the noodles in stock is a great idea & added so much flavour. I used Soy Sauce instead of Hoisin and threw in some extra veg. I will definitley be adding this to my regular meal list.

sandeepa06's picture
4

Added red capsicum to this recipe and enjoyed it for lunch today and it was quite good. Was lacking in a salt though but some salt and pepper seasoning made it perfect. Would make it again for sure!

siobhang's picture
5

Simple and tasty. Used soy sauce instead of hoi sin, and it was really good. Would make again!

destinystar123's picture
4

very quick and easy. Nice flavours, fresh, enjoyed it.

tinylori's picture
5

Delicious. I just made this for the first time; I substituted the spring onion for normal yellow onions and so I fried that before I added the mushrooms. I also added some courgette which soaked up the sauce nicely. I didn't have hoisin so soy sauce did more than suffice. This meal is incredibly easy and could be made with meat easily. Also, I found it particularly easy to make the meal for one which is handy for anyone with a fussy other half.

lorens_pin's picture
4

Very hearty, we definitely didn't miss the meat. Lacked a wee bit in flavour as the hoisin sauce tends to be rather bland and mild for my taste.

kiwihomechef's picture
5

Delish!!

leonebryant's picture
5

Very simple to make. Tastes lovely! Even my husband who doesn't think much of veggie recipes enjoyed it.

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Questions (2)

Szyszka's picture

Is it ok to freeze it for later???

goodfoodteam's picture
Hi there, thanks for your question. This recipe isn’t suitable for freezing.

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