broccoli & mushroom stir fry

A great healthy dish with lots of flavour. Make sure you have all your ingredients ready as it comes together very quickly!


Prep time 15 minutes Cooking time 10 minutes



Serves 4 Approx 67p per person





350g broccoli, broken into small florets

250g chestnut mushrooms, sliced

1 bunch spring onions, chopped

2-3 cloves garlic, crushed

1tsp Chinese 5 Spice

4 tbsp soy sauce

4 nests dried egg noodles


1 tbsp cornflour mixed with 1 tbsp water

Cook the broccoli in boiling, salted water until just tender. Remove from the pan with a slotted spoon & place in a bowl. Keep the cooking water.

Put the noodles into a bowl & pour boiling water over them.

Place 2 tbsp oil in a large frying pan or wok over a medium to high heat.


Cook the spring onions & garlic for 1 minute then add the mushrooms & cook until they become slightly soft & starting to colour.

Add the 5 spice powder, soy sauce & a ladle full of the broccoli cooking water, season with black pepper. Stir then tip in the broccoli. Cook for about 3 minutes to warm the broccoli through before stirring in the cornflour & water mixture-this will make the sauce smooth & glossy! Drain the noodles & add to the pan. Toss everything together to coat with the sauce.

Serve immediately.

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