20 minutes
A delicious and healthy stir-fry featuring egg noodles, shiitake mushrooms, broccoli, and a savory hoisin sauce, all infused with the rich flavor of sesame.
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 serving
handful
1. Noodle & Broccoli Boil
Dissolve the stock cube in a pot of boiling water. Add the egg noodles and cook for 2 minutes. Introduce the broccoli florets to the pot and continue to boil for an additional 2 minutes. Reserve a cup of the vegetable stock, then drain the noodles and broccoli and set aside.
2. Mushroom Stir-Fry
Heat a wok or large frying pan over medium heat and pour in 1 tablespoon of sesame oil. Sauté the mushrooms for 2 minutes until they begin to take on a golden hue. Stir in the chopped garlic, chili flakes, and most of the spring onions, cooking for another minute.
3. Combining the Elements
Incorporate the drained noodles and broccoli into the mushroom mixture. Moisten with 3 tablespoons of the reserved stock along with the hoisin sauce. Employ tongs or two wooden spoons to toss the ingredients together for 1 minute, ensuring everything is well coated and heated through.
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