I usually make this recipe for myself. It’s one of my favourite veggie dinners, and very quick and easy to make while I am also cooking something meaty for everyone else. If I make double portions, I’ll have it cold for my lunch the next day. When we made this for the photos, my dog ate it, so we had to do it again.
Ingredients
- 6 spring onions, cut on the diagonal or as you like
- 1 lb 2 oz (500 g) button mushrooms, sliced
- 1 lb 2 oz (500 g) pre-cooked egg noodles
- 2 tbsp coconut or vegetable oil
- 4 garlic cloves, sliced or crushed (optional)
- 10 Tenderstem broccoli spears
- 1 tbsp soy sauce
- 4 tbsp teriyaki sauce
- ½ tbsp dry sherry
- 2 tbsp peanuts (optional)
How to Make It
- With this or any stir-fry recipe, it really helps to do all the chopping first, so prepare the spring onions and mushrooms and park them next to you by the hob.
- Heat the noodles in the microwave, according to the packet directions. Then heat a large wok or frying pan over a high heat and pour in the oil.
- Throw in the spring onions and garlic (if using) and stir briskly for 30 seconds. Throw in the mushrooms, stirring briskly for 2 minutes. Add the broccoli and 1 tbsp water, and continue to stir over a medium-high heat until the broccoli is tender.
- Add the soy and teriyaki sauces, splash in the sherry, then drop in the hot noodles and stir until they are well mixed in.
- Sprinkle the peanuts on top (if using) and serve.
