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Broccoli, Mushroom and Cashew Noodle Stirfry


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • 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.


Scale

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

Instructions

  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.

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