Broccoli, Mushroom and Cashew Noodle Stirfry

Broccoli, Mushroom and Cashew Noodle Stirfry

This dish is very nourishing and filling. If you can’t be bothered to make up the sauce, simply use ready made teriyaki available at most supermarkets. Since I prefer my broccoli a bit more cooked, I fry it for a bit longer, but if you prefer yours to have a bit more crunch just reduce the cooking time to one or two minutes. With so many food blog events going on, it is difficult to keep up! This month’s theme for the CLICK event is noodles and since the folks over there are mainly vegetarian this recipe will fit in just nicely. The weekly Presto Pasta event accepts noodle dishes as well, I’ll be submitting this recipe too.

Broccoli, Mushroom and Cashew Noodle Stirfry
Serves 6
Preparation: 15 minutes – Cooking: 15 mins

Broccoli, Mushroom and Cashew Noodle Stirfry

Ingredients
  • 350g (12 oz) egg noodles
  • 30ml (2 tbsp) sunflower oil
  • 1 large head of broccoli, cut into 1cm/½ inch florets
  • 500g (1lb 2 oz) mushrooms
  • 60ml (4 tbsp) dark soy
  • 60ml (4 tbsp) mirin
  • 30ml (2 tbsp) sugar
  • 1 small fresh chili, finely chopped (optional)
  • 100g cashews, raw or toasted
  • salt and pepper
Method
  1. Cook the noodles in salted, boiling water, drain and set aside.
  2. Heat the oil in a large wok until hot. Throw in the broccoli florets and sauté for 5 minutes, adding a drop of water if necessary.
  3. Add the mushrooms and sauté for a further 3 minutes.
  4. Add the soy sauce, mirin and sugar, stir briskly, then remove from the heat.
  5. Stir in the cashews and noodles. Make sure the noodles are well coated with the sauce. Serve immediately.

Related Posts

  1. Beef, Broccoli & Cashew Nut Stir-Fry
  2. Broccoli, Red Pepper and Asparagus with Hoisin Sauce and Couscous
  3. Leek & Mushroom Egg Noodles
9 Responses to “Broccoli, Mushroom and Cashew Noodle Stirfry”

  1. What a great dish. Thanks so much for sharing with Presto Pasta Nights.

    by Ruth
    on 09. Nov, 2007

  2. Your photo really caught my eye in Ruth’s roundup. Your dish looks fantastic!

    by dayna
    on 09. Nov, 2007

  3. thank you, dear michelle. lovely recipe and entry. just for the record, carnivorous dishes are welcome.

    by bee
    on 09. Nov, 2007

  4. Lovely picture…and great recipe too. I love veggie versions. Makes me feel very greedy just looking at the picture!!! Clap clap!!

    by passionate baker
    on 10. Nov, 2007

  5. i would love to eat that

    by Lilandra
    on 18. Nov, 2007

  6. Ruth – It’s my pleasure. I love participating!

    Dayna – Thanks! I do try to make things look as appetising as possible. What’s more, it’s the real deal!

    Bee – I know I know, but since your audience is mostly vegetarian I thought I’d cater for them. ;-)

    Passionate Baker – Thanks! Eating dishes like this really doesn’t make me want to eat meat all the time.

    Lilandra – Have you tried making it yet? It’s really easy and yummy! :-)

    by Michelle
    on 06. Dec, 2007

  7. I’m sorry to have to say this but that dish is most definately NOT Japanese in the slightest. In fact the only japanese ingredient in it is Mirin. It is more like a noodle dish from a bad English/Chinese take-away.
    Why did you call this a Japanese dish, i’d like to know please?

    by Ben
    on 18. Aug, 2009

  8. Ben: If you look at the date the recipe was published ages ago when I still tried to file every recipe under a different nationality. It was a mistake, so now I removed it from the Japanese section. “Asian” doesn’t fit into to current categories. It’s a tricky business.

    by Michelle
    on 25. Aug, 2009

  9. Loved this dish!! Cooked it for my vegetarian son & his partner & they loved it. Didn’t have any mirin so substituted sherry & was still great. Thanks so much

    by Caroline
    on 18. Feb, 2010

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