Dinner

Spicy Mushroom & Broccoli Noodles Recipe

ByJack Voss November 19, 2025November 19, 2025

Introduction

This spicy mushroom and broccoli noodles recipe is a quick, flavorful meal perfect for busy weeknights. With tender vegetables, a hint of chili heat, and crunchy cashew nuts, it’s a satisfying dish that’s easy to prepare and full of vibrant flavors.

A metal pan filled with a layer of cooked yellow noodles at the bottom, topped with a mix of green broccoli florets, dark green leafy vegetables, sliced brown mushrooms, white cashew nuts, and small round green peas spread evenly across. The pan has a wooden handle at the top. The setting includes a white marbled surface with wooden chopsticks lying next to the pan and a white and yellow patterned cloth in the background. photo taken with an iphone --ar 4:5 --v 7

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 mushrooms, 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

Instructions

Step 1: Put the stock cube into a pan of water and bring to the boil. Add the egg noodles, bring back to the boil and cook for 2 minutes. Add the broccoli florets and boil for 2 minutes more. Reserve a cup of the stock, then drain the noodles and vegetables.
Step 2: Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 minutes until golden. Add the garlic, chilli flakes, and most of the spring onions, cooking for 1 minute more.
Step 3: Tip in the noodles and broccoli, splash in 3 tablespoons of the reserved stock and the hoisin sauce. Toss everything together for 1 minute using tongs or wooden spoons to combine well.
Step 4: Serve the noodles scattered with roasted cashew nuts and the remaining spring onions. Add a dash more sesame oil to taste, if you like.

Tips & Variations

For extra protein, add cooked chicken or tofu when tossing the noodles.
You can substitute shiitake mushrooms with button or cremini mushrooms if preferred.
If you like it spicier, increase the amount of chilli flakes or add a splash of sriracha.
Use tamari or soy sauce instead of hoisin for a different flavor profile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or stock to loosen the noodles if needed.

How to Serve

A close-up of a round metal pan filled with stir-fried noodles. The noodles are light brown and tangled, forming the base layer. On top, there are bright green broccoli florets and dark green leafy vegetables scattered evenly. Light brown mushroom slices with a soft texture are mixed in, along with white cashew nuts sprinkled all over. Small green peas add extra color and texture. The pan rests on a white marbled surface with a pair of wooden chopsticks on the right side and a yellow cloth with a green pattern in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh egg noodles?

Yes, you can use dried noodles. Just cook them according to the package instructions before adding to the stir-fry.

Is this dish vegan?

To make this dish vegan, ensure that your egg noodles are egg-free or substitute with rice noodles. Also, check that the hoisin sauce you use is vegan-friendly.