Description
This Spicy Mushroom & Broccoli Noodles recipe is a quick and flavorful dish combining tender egg noodles with vibrant broccoli and golden stir-fried mushrooms. Enhanced by a savory vegetable stock, fragrant garlic, chili flakes, and a sweet-savory hoisin sauce, it offers a perfect balance of spice and umami, topped with crunchy roasted cashews and fresh spring onions. Ideal for a wholesome vegetarian meal that’s ready in under 30 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 small head broccoli, broken into florets
- 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
Staples & Seasonings
- 1 low-salt vegetable stock cube
- 2 nests medium egg noodles
- 1 tbsp sesame oil, plus extra to serve
- 2 tbsp hoisin sauce
- Handful roasted cashew nuts
Instructions
- Prepare the broth and cook noodles: Put the low-salt vegetable stock cube into a pan of water and bring it to a boil. Add the medium egg noodles to the boiling broth, bring the stock back to a boil and cook noodles for 2 minutes.
- Add broccoli and continue boiling: Add the broccoli florets to the pan and boil for an additional 2 minutes until just tender. Reserve a cup of the cooking stock for later use, then drain the noodles and broccoli thoroughly.
- Stir-fry the mushrooms: Heat a frying pan or wok over medium-high heat and add 1 tablespoon of sesame oil. Stir-fry the thickly sliced mushrooms for about 2 minutes until they turn golden and begin to soften.
- Add aromatics and chillies: Add the finely chopped garlic, chilli flakes, and most of the thinly sliced spring onions (reserve a small amount for garnish) to the pan. Cook everything together for 1 more minute until fragrant.
- Combine noodles, broccoli, and sauce: Add the drained noodles and broccoli back into the pan. Splash in approximately 3 tablespoons of reserved vegetable stock and add 2 tablespoons of hoisin sauce. Toss and stir everything together for 1 minute using tongs or wooden spoons to combine flavors evenly.
- Serve and garnish: Transfer the noodles to serving bowls and scatter roasted cashew nuts along with the remaining spring onions on top. Add a dash of extra sesame oil to taste if desired before serving.
Notes
- You can substitute shiitake or chestnut mushrooms with other types like cremini or button mushrooms if unavailable.
- Adjust the chili flakes quantity to control the spiciness to your preference.
- For a gluten-free version, replace regular egg noodles with rice noodles and verify that hoisin sauce is gluten-free.
- Reserve the cooking stock to help incorporate the sauce smoothly; do not add too much or the noodles may become soggy.
- Roasted cashew nuts add a pleasing crunch but can be omitted for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: spicy mushroom noodles, broccoli noodles, vegetarian Asian noodles, quick noodle stir-fry, hoisin sauce recipe
