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.
20 minutes
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.
Low-Salt Vegetable Stock Cube
each
Medium Egg Noodles
0 nests
Broccoli, broken into florets
0 oz
tablespoons
Shiitake Mushrooms, thickly sliced
0 oz
Garlic Clove, finely chopped
each
teaspoons
Spring Onions, thinly sliced
each
tablespoons
Roasted Cashew Nuts, for garnish
handful
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.
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