Spicy mushroom & broccoli noodles

10-30 minutes 2 servings 800 kcal or less asian recipes chestnut mushroom chestnut mushrooms easy recipes egg noodle egg noodles mains midweek meal recipes noodle recipes quick quick recipes vegetable stir fry vegetarian recipes

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Source

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 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

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.