BROCCOLI AND MUSHROOMS RECIPES

Name: Spicy mushroom & broccoli noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Asian
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

SPICY MUSHROOM & BROCCOLI NOODLES RECIPE | BBC GOOD FOOD

Spicy mushroom & broccoli noodles recipe | BBC Good Food image

Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry

Provided by Good Food team

Categories Dinner, Main course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 624 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 105 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.35 milligram of sodium

SPICY MUSHROOM & BROCCOLI NOODLES RECIPE | BBC GOOD FOOD

Spicy mushroom & broccoli noodles recipe | BBC Good Food image

Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry

Provided by Good Food team

Categories Dinner, Main course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

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

Steps:

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.

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