Name: Egg noodles with broccoli and mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram packet fresh thin egg noodles; 2 tablespoon vegetable oil; 2 clove garlic, finely chopped; 2 teaspoon grated ginger; 2 small broccoli heads, cut into florets; 125 gram shiitake mushrooms, sliced; 1 cup (250ml) chicken stock or water; 2 tablespoon oyster sauce; 2 tablespoon light soy sauce; 1 tablespoon chinese rice wine; 1 cup (80g) beansprouts, trimmed

Egg noodles with broccoli and mushrooms

Quick, tasty and packed full of fresh veggies, this Asian stir-fry with broccoli, mushrooms and egg noodles makes the perfect weeknight dinner any time of the year.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

375 gram packet fresh thin egg noodles

2 tablespoon vegetable oil

2 clove garlic, finely chopped

2 teaspoon grated ginger

2 small broccoli heads, cut into florets

125 gram shiitake mushrooms, sliced

1 cup (250ml) chicken stock or water

2 tablespoon oyster sauce

2 tablespoon light soy sauce

1 tablespoon chinese rice wine

1 cup (80g) beansprouts, trimmed

Method

1.Prepare noodles according to packet directions. Pat dry with paper towel and set aside.

2.Heat half of oil in a wok on high. Add noodles. Stir-fry 10 minutes, until noodles start to colour and crisp. Remove from wok and set aside.

3.Heat remaining oil in wok. Add gartic and ginger. Stir-fry 1 minute, until fragrant. Add broccoli and mushrooms. Stir-fry 2 minutes. Add half of stock and cook 2 minutes.

4.Add remaining stock, oyster sauce, soy sauce and rice wine and simmer for 2 minutes, until vegetables are tender. Return noodles to wok with beansprouts. Stir-fry another 10 seconds. Serve.

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Ingredients

Method

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