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.