Spicy Mushroom & Broccoli Noodles Recipe

Introduction

This spicy mushroom and broccoli noodle dish combines tender vegetables with flavorful shiitake mushrooms and a hint of heat. Quick and satisfying, it’s perfect for a weeknight dinner that feels special without much fuss.

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

1. Step 1: Put the stock cube into a pan of water and bring it to a boil. Add the noodles and return the water to a boil, cooking the noodles for 2 minutes.
2. Step 2: Add the broccoli florets and continue boiling for another 2 minutes. Reserve a cup of the stock, then drain the noodles and broccoli.
3. Step 3: Heat a frying pan or wok over medium heat and add the sesame oil. Stir-fry the mushrooms for about 2 minutes until they start to turn golden.
4. Step 4: Add the garlic, chilli flakes, and most of the spring onions to the pan. Cook for an additional minute, stirring frequently.
5. Step 5: Add the drained noodles and broccoli back into the pan. Pour in 3 tablespoons of the reserved stock and the hoisin sauce.
6. Step 6: Toss everything together for 1 minute using tongs or wooden spoons to ensure the noodles are well coated and heated through.
7. Step 7: Serve the noodles sprinkled with the roasted cashew nuts and remaining spring onions. Add a dash more sesame oil if desired for extra flavor.

Tips & Variations

• For a protein boost, add cooked chicken, tofu, or shrimp along with the mushrooms.
• Use fresh red chilli instead of flakes if you prefer a brighter, fresher heat.
• Swap the egg noodles for rice noodles or soba for a gluten-free option.
• Toast the cashew nuts lightly before adding for extra crunch and flavor.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to prevent drying out. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or cremini work well if you don’t have shiitake or chestnut mushrooms. Just slice them thickly to retain texture.

How spicy is this dish?

The heat level depends on the amount and type of chilli you use. Start with ½ teaspoon of chilli flakes and adjust to your taste. You can always add more for extra spice.

Spicy Mushroom & Broccoli Noodles Recipe

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★★★★★

4.6 from 136 reviews

• Author: Jake
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Low Salt

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Description

A quick and flavorful dish featuring spicy shiitake mushrooms and tender broccoli tossed with egg noodles in a savory hoisin and sesame oil sauce, garnished with crunchy cashew nuts and fresh spring onions.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 small head broccoli, broken into florets
• 250g pack shiitake or chestnut mushrooms, thickly sliced
• 1 fat garlic clove, finely chopped
• 4 spring onions, thinly sliced

Dry & Pantry

• 1 low-salt vegetable stock cube
• 2 nests medium egg noodles
• ½ tsp chilli flakes, or crumble one dried chilli into pieces
• 2 tbsp hoisin sauce
• handful roasted cashew nuts

Oils

• 1 tbsp sesame oil, plus extra to serve

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Instructions

1. Prepare the stock and noodles: Put the low-salt vegetable stock cube into a pan of water and bring it to the boil. Add the medium egg noodles and bring the stock back to a boil, cooking the noodles for 2 minutes.
2. Cook the broccoli: Add the broccoli florets to the boiling water with the noodles and continue boiling for 2 more minutes until tender-crisp.
3. Drain and reserve stock: Reserve one cup of the cooking stock, then drain the noodles and broccoli and set aside.
4. Stir-fry mushrooms: Heat a frying pan or wok over medium-high heat, add 1 tablespoon of sesame oil, then stir-fry the sliced shiitake mushrooms for 2 minutes until they begin to turn golden.
5. Add aromatics and spice: Add the finely chopped garlic, chilli flakes, and most of the spring onions to the pan, stirring and cooking for 1 more minute to release their flavors.
6. Toss noodles and sauce: Add the drained noodles and broccoli to the pan. Splash in 3 tablespoons of the reserved vegetable stock and 2 tablespoons of hoisin sauce, then toss everything together vigorously for 1 minute using tongs or wooden spoons, ensuring the noodles are well coated and heated through.
7. Serve and garnish: Serve the spicy mushroom and broccoli noodles scattered with roasted cashew nuts and the remaining spring onions. Add an extra dash of sesame oil if desired for added flavor.

Notes

• Use low-salt stock to control sodium content and maintain a balanced flavor.
• Choose shiitake mushrooms for a meaty texture and rich umami flavor, but chestnut mushrooms are a great alternative.
• Adjust the amount of chilli flakes to suit your preferred spice level.
• Reserve some cooking stock to help create a silky sauce for coating the noodles perfectly.
• For a vegan alternative, substitute egg noodles with rice noodles and check that the hoisin sauce contains no animal products.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: spicy mushroom noodles, broccoli noodles, hoisin sauce noodles, sesame oil noodles, vegetarian Asian noodles, quick stir-fry noodles, healthy mushroom stir-fry