Broccoli Egg Noodle Stir-Fry

Easy and reliable stir-fry for any day of the week

by Justina Sullivan
Plate of broccoli and egg noodle stir-fry with mushrooms, red chili slices, and cabbage, served with wooden chopsticks on a rustic fabric background.

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Fast and Delicious Broccoli Egg Noodle Stir-Fry – A Healthy Weeknight or Weekend Favourite

This broccoli and egg noodle stir-fry is the perfect go-to recipe when you need something fast, healthy, and rich in umami flavour. With vibrant green broccoli, earthy mushrooms, shredded egg, and a touch of fresh chili, it’s an Asian-inspired dish that comes together in under 30 minutes.

Simple Instructions for a Quick and Tasty Stir-Fry

Rice noodles take just minutes to cook—simply drain and add them to the sautéed vegetables. Pre-mix your stir-fry sauce, then pour it in, toss everything together, and serve. Whether you’re craving a quick lunch or a satisfying dinner, this easy stir-fry delivers bold flavour with minimal effort.

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Recipe: Broccoli Egg Noodle Stir-Fry

Plate of broccoli and egg noodle stir-fry with mushrooms, red chili slices, and cabbage, served with wooden chopsticks on a rustic fabric background.
Print Recipe

Broccoli Egg Noodle Stir-Fry

Vegetarian Broccoli Egg Noodle stir-fry recipe perfect for lunch and fast weeknight dinners.
Total Time15 minutes
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
  • 150g Asian noodles cooked to packet instructions (Such as Vietnamese rice noodles or egg noodles)
  • 1 tbsp Chinese rice vinegar
  • Couple splashes of Liquid Stock (Maggie Würze or regular 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.