Spicy mushroom & broccoli noodles

Spicy mushroom & broccoli noodles

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(67 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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1st Sep, 2014
Really easy to cook and was enjoyed by all!
11th Jun, 2013
Hubby suspicious of noodles... This converted him!
11th Apr, 2013
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
20th Nov, 2012
Lovely and colourful. I also added some prawns.
14th Nov, 2012
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.
11th Sep, 2012
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.
1st May, 2012
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.
5th Apr, 2012
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.
28th Feb, 2012
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!
21st Jan, 2012
Simple and tasty. Used soy sauce instead of hoi sin, and it was really good. Would make again!


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