Shiitake mushrooms provide ‘meaty’ texture and flavour in this healthy vegetarian stir-fry – top with roasted cashews for extra crunch and nuttiness
Prep:10 mins
Serves 2
1 low-salt vegetable stock cube2 nests medium egg noodles1 small head broccoli, broken into florets1 tbsp sesame oil, plus extra to serve250g pack shiitake or chestnut mushroom, thickly sliced1 fat garlic clove, finely chopped½ tsp chilli flakes, or crumble one dried chilli into pieces4 spring onions, thinly sliced2 tbsp hoisin saucehandful roasted cashew nuts
STEP 1Put 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.STEP 2Heat 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.
