Spicy mushroom & broccoli noodles

Spicy mushroom & broccoli noodles

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(94 ratings)

Prep: 10 mins Cook: 10 mins


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



    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 onions, thinly sliced
    Spring onions

    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



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


  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, questions and tips

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11th Jun, 2020
A decent, fast, healthy-ish reliable recipe. Nothing spectacular, but good for a busy lifestyle. Also, definitely not spicy, more of. sweet dish as it includes hoi sin.
5th Nov, 2019
Really tasty! Quick and easy recipe for meat free Monday
17th Jun, 2019
This was an absolute pleasure to eat. Really easy to cook too.
Helen Bainbridge's picture
Helen Bainbridge
9th Nov, 2018
Super quick, super tasty
16th Oct, 2017
On good God this is good. The broccoli was actually sweet next to the noodles and mushrooms. I didn't use cashew nuts,but still came out great.
3rd Oct, 2017
Super easy and extremely tasty. I added sweet red pepper, the miniature kind, cut finely and added at the same time to the garlic. Really a surberb dish.
29th Sep, 2017
This was the perfect end-of-week throw together dish - delicious! I used Chinese cabbage rather than broccoli and fresh chilli instead of flakes as that's what I wanted to use up. Tastes even better when you make your own hoisin sauce (just google some recipes).
6th Mar, 2016
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
12th Jan, 2016
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!!
6th Oct, 2015
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


7th Oct, 2014
Is it ok to freeze it for later???
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. This recipe isn’t suitable for freezing.
11th Sep, 2016
I swap hoisin sauce for soy and rather than frying the mushrooms in sesame oil, wait until everything is in the pan before adding it. The flavour of sesame oil is just too strong to fry one ingredient in or the mushrooms will taste overpoweringly of it, as I found when I did it as per the recipe the first time.
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