Name: Spicy mushroom & broccoli noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Asian
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 mushroom 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

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Spicy mushroom & broccoli noodles

Spicy mushroom & broccoli noodles

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.143 ratingsRate

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Shiitake mushrooms provide 'meaty' texture and flavour in this healthy vegetarian stir-fry – top with roasted cashews for extra crunch and nuttiness

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 mushroom

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

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Nutrition: per serving

kcal624
fat14g
saturates2g
carbs105g
sugars17g
fibre8g
protein25g
salt2.35g

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.7 out of 5.143 ratings

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