Recipe: Broccoli Egg Noodle Stir-Fry
Easy, fast and satisfying lunch or mid-week dinner
Stir-frys are so easy and fast to make, with many options for adding ingredients. This vegetarian Broccoli Egg Noodle Stir-fry is a great lunch or evening meal using just one pan and can be made in less than 20 minutes.
Broccoli Egg Noodle Stir-Fry
Vegetarian Broccoli Egg Noodle stir-fry recipe perfect for lunch and fast weeknight dinners.
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Servings: 2
Ingredients
- 1/2 broccoli head chopped into bite-size pieces
- 6 chestnut mushrooms thinly sliced
- 2 shallots cut into medium size pieces
- 2 cloves garlic crushed
- 1 red chilli
- 2 eggs
- 150 g Asian noodles cooked to packet instructions Such as Vietnamese flat noodles or egg noodles
- 1 tbsp Chinese rice vinegar
- Couple splashes of Liquid Stock or a small portion of vegetable stock
- 2 tbsp soy sauce
- Drizzle toasted sesame oil
Instructions
- Prepare your egg. Beat egg with a very small splash of water and soy sauce to achieve a thin consistency. In a large saucepan heat oil and when very hot add egg and twist pan around until a thin layer has coated base. Cook until dry (you shouldn’t need to flip it). Remove from pan, roll up and cut into thin strips.
- Next, In a clean hot frying pan or wok, add a splash of oil and cook broccoli, mushroom, shallots, garlic, chilli, tossing regularly, for approx 4 – 5 minutes. Add a splash of hot water (or vegetable stock) to the pan. This will sizzle and steam and help soften vegetables. Cook a further couple minutes and keep tossing and moving vegetables about and liquid has evaporated.
- Add noodles to the pan and toss quickly with vegetables. When combined add rice wine vinegar and let cook off for 1 minute until it’s absorbed.
- Now a few splashes of liquid seasoning (or a small portion of dry vegetable stock) soy sauce and shredded egg, toss together quickly and after 30 seconds – 1 minute remove from heat. Drizzle lightly with sesame oil, toss to combine then divide noodles between plates. Eat immediately.
