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.
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π Recipe
Broccoli, Mushroom and Cashew Noodle Stirfry
- Total Time: 30 minutes
- Yield: 6 1x
Description
Make these broccoli mushroom noodles in no time. An Asian vegetable stir-fry recipe topped with cashew nuts. Perfect for a quick lunch or dinner. Best served immediately.
Ingredients
Units
Scale
Instructions
- Cook the noodles in salted, boiling water, drain and set aside.
- Heat the oil in a large wok until hot. Throw in the broccoli florets and sautΓ© for 5 minutes, adding a drop of water if necessary.
- Add the mushrooms and sautΓ© for a further 3 minutes.
- Add the soy sauce, mirin and sugar, stir briskly, then remove from the heat.
- Stir in the cashews and noodles. Make sure the noodles are well coated with the sauce. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 416
- Sugar: 11.6 g
- Sodium: 775 mg
- Fat: 12.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 62.2 g
- Fiber: 3.8 g
- Protein: 15.5 g
- Cholesterol: 55 mg
Renil M. George
Cashew noodles. Love the recipe.
★★★★★
michelle
Thanks!
Caroline
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
Michelle
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.
Ben
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?
Oli
Ben, can you have some better manners? Why donβt you have better manners? Why are you being an arse?
michelle
I am sorry about I am not sure what green box you are referring to, please email hello@greedygourmet.com so we can help you further and please send a screen shot
Thanks!
Michelle
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. π
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! π
Lilandra
i would love to eat that
passionate baker
Lovely picture...and great recipe too. I love veggie versions. Makes me feel very greedy just looking at the picture!!! Clap clap!!
bee
thank you, dear michelle. lovely recipe and entry. just for the record, carnivorous dishes are welcome.
dayna
Your photo really caught my eye in Ruth's roundup. Your dish looks fantastic!
Ruth
What a great dish. Thanks so much for sharing with Presto Pasta Nights.