Noodle recipe for 2 people, takes only 10 mins; recipe has vegetable stock, egg noodle, broccoli, sesame oil, chestnut mushroom, garlic clove, chilli flakes, spring onion, hoisin sauce and cashew.
Spicy mushroom & broccoli noodles
Course: Noodle
Servings
2
servings
Prep time
10 mins
Ingredients
- Cashew: handful roasted cashew nuts
- Garlic Clove: 1 fat garlic clove, finely chopped
- Vegetable Stock: 1 low-salt vegetable stock cube
- Spring Onion: 4 spring onions, thinly sliced
- Chilli Flakes: 1/2 tsp chilli flakes, or crumble one dried chilli into pieces
- Sesame Oil: 1 tbsp sesame oil, plus extra to serve
- Hoisin Sauce: 2 tbsp hoisin sauce
- Egg Noodle: 2 nests medium egg noodles
- Broccoli: 1 small head broccoli, broken into florets
- Chestnut Mushroom: 250g pack shiitake or chestnut mushroom, thickly sliced
Directions
- 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.
