Spicy Mushroom Broccoli Noodles Recipes

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SPICY MUSHROOM & BROCCOLI NOODLES



Spicy mushroom & broccoli noodles image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

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, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.35 milligram of sodium

EGG "NOODLE," BROCCOLINI, AND MUSHROOM STIR-FRY



Egg

A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 11

3 tablespoons safflower oil
5 large eggs, room temperature, beaten
Kosher salt and freshly ground pepper
2 tablespoons minced ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic (from 2 to 3 cloves)
8 ounces Broccolini, cut into 2-inch pieces (3 cups)
6 ounces shiitake mushrooms, stemmed and sliced
1 bunch scallions, trimmed and thinly sliced on the bias (1 cup)
1 red-finger chile pepper, thinly sliced (1/4 cup)
2 tablespoons reduced-sodium soy sauce
3 tablespoons fresh lime juice

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and 1/2 teaspoon salt; cook, undisturbed, until edges are set, about 30 seconds. Lift edges with a spatula; tilt pan so runny parts slide to bottom. Cook until golden in places on bottom but still wet on top, about 1 minute. Slide onto a cutting board; let cool slightly, then roll up like a cigar and slice into 1/2-inch-thick "noodles."
  • Wipe skillet clean; add remaining 2 tablespoons oil and place over high heat. When oil shimmers, add ginger, garlic, Broccolini, mushrooms, and half of scallions. Cook, stirring, until vegetables are golden in places, about 5 minutes. Stir in chile and 1/4 teaspoon pepper; cook 30 seconds. Add soy sauce, lime juice, egg "noodles," and remaining scallions; toss to combine. Serve.

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