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
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
-
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.
-
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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