- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 624
- Fat Content: 14g
- Saturated Fat Content: 2g
- Carbohydrate Content: 105g
- Sugar Content: 17g
- Fiber Content: 8g
- Protein Content: 25g
- Sodium Content: 2.35g
Spicy mushroom & broccoli noodles
Ingredients
- vegetable-stock - 1 low-salt vegetable stock cube
- egg-noodle - 2 nests medium egg noodles
- broccoli - 1 small head broccoli, broken into florets
- sesame-oil - 1 tbsp sesame oil, plus extra to serve
- chestnut-mushroom - 250g pack shiitake or chestnut mushroom, thickly sliced
- garlic-clove - 1 fat garlic clove, finely chopped
- chilli-flakes - 1/2 tsp chilli flakes, or crumble one dried chilli into pieces
- spring-onion - 4 spring onions, thinly sliced
- hoisin-sauce - 2 tbsp hoisin sauce
- cashew - handful roasted cashew nuts
Instructions
- 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.
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.
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