Pixicook
LoginGet Started
    HomeRecipesNoodlesFiery Sesame Shiitake & Broccoli Noodles
    recipe image

    Fiery Sesame Shiitake & Broccoli Noodles

    clock-icon20 minutes
    author-image
    Author
    Pixicook editorial team

    Embrace the bold flavors of shiitake mushrooms and broccoli, united in a stir-fried noodle dish that's both satisfying and vegetarian. This dish is elevated with a sprinkle of roasted cashews for an irresistible crunch.

    Ingredients for Fiery Sesame Shiitake & Broccoli Noodles

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Low-Salt Vegetable Stock Cube

    each

    Substitute chevron-down

    Medium Egg Noodles

    0 nests

    Substitute chevron-down

    Broccoli, broken into florets

    0 oz

    Substitute chevron-down

    Sesame Oil

    tablespoons

    Substitute chevron-down

    Shiitake Mushrooms, thickly sliced

    0 oz

    Substitute chevron-down

    Garlic Clove, finely chopped

    each

    Substitute chevron-down

    Chilli Flakes

    teaspoons

    Substitute chevron-down

    Spring Onions, thinly sliced

    each

    Substitute chevron-down

    Hoisin Sauce

    tablespoons

    Substitute chevron-down

    Roasted Cashew Nuts, for garnish

    handful

    Substitute chevron-down

    How to Make Fiery Sesame Shiitake & Broccoli Noodles

    1. Noodle & Broccoli Prep

    Start by dissolving the vegetable stock cube in a pan of boiling water. Add the egg noodles to the boiling stock and cook for 2 minutes. Introduce the broccoli florets to the pan and continue to boil for another 2 minutes. Before draining, save a cup of the stock for later use. Then, drain the noodles and broccoli and set aside.

    2. Mushroom Stir-fry

    Heat the sesame oil in a frying pan or wok over medium heat. Add the mushrooms and stir-fry for 2 minutes until they begin to turn golden. Stir in the garlic, chilli flakes, and most of the spring onions, cooking for an additional minute.

    3. Combine & Serve

    Bring the drained noodles and broccoli into the pan with the mushrooms. Pour in 3 tbsp of the reserved stock along with the hoisin sauce. Toss everything together for 1 minute, ensuring the noodles are well coated with the sauce and ingredients are evenly distributed. Use tongs or two wooden spoons for ease. Serve the noodles hot, garnished with the roasted cashew nuts and the remaining spring onions. For a final touch, drizzle a little extra sesame oil over each serving, according to taste.


    Comments (0)

    Add your comment...

    Explore More Noodles recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Dashi with Cod and Clams

    Mushroom Soup

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken