Chili in a pod

Mushroom Broccoli Stir fry Noodles

These Stir Fry Noodles are the ultimate easy comfort food for everyone who is looking for super easy 10 minutes meals that the whole family and even picky kids will love. Simple, Fresh, Vegan and Vegetarian friendly ingredients.

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MAIN INGREDIENTS

Noodles – 2 pack of Ramen Noodles or any Instant noodles, discard the seasoning comes along with the pack or use it for any other recipes.

Sauces – Hoisin sauce, Sriracha sauce or chili sauce, Dark soy sauce, Rice vinegar

Vegetables – 8 to 10 Broccoli florets, cut into bite size pieces and 6 medium size Mushrooms, sliced

Garlic – 3 cloves Minced Garlic

Sesame seed – 1 tsp toasted Sesame seeds

Spring Onions – 2 stalks of Spring onions

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

Chop down the broccoli into bite sized florets, slice the mushrooms and chop the green onions into bite sized pieces, separate white/ pale green part from green part and set aside.

STEP 2 : Sauce

Make the sauce and have it ready by combining the hoisin sauce, sesame oil, soy sauce, rice vinegar and sriracha in a bowl and keep aside.

STEP 3 :

  • Heat up a large pan to medium heat. Drizzle in some sesame oil. Sauté the broccoli florets and white part of green onions for 2 minutes.
  • Add in and sauté the mushrooms and minced garlic for another 2-3 minutes.

STEP 4 :

  • Then, add in the sauce and give quick stir. 
  • Push the veggies to the edges of the pan to make a big well in the center.

STEP 5 :

Add water to the pan and place ramen noodles.

STEP 6 :

Cook for 1 min and flip and cook for another 30 seconds, then break up the noodles toss well in the liquid at high heat.

STEP 7 : Final Preparation

  • Cook until noodles are fully cooked and liquid is evaporated completely.
  • Switch off the heat.

STEP 8 : Serving

Sprinkle over some toasted white sesame seeds, chopped spring onions and serve.

TIPS AND TRICKS:

Noodles Type : I have used ramen noodles, you can substitute with any type of instant noodles.

Variations: you can add veggies of your choice like bell peppers and carrots

Storage: Refrigerate leftover in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave for few seconds.

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Mushroom Broccoli Stir fry Noodles

Author: Chili in a pod Cooking Method:Stir-frying Cuisine:Asian Courses:Main, Dinner, Lunch Recipe Keys: S Stir fry noodles vegan Vegan T Take out recipes V Vegetarian
Difficulty:BeginnerPrep time: 2 minutesCook time: 8 minutesTotal time: 10 minutesServings:2 servings Best Season:Suitable throughout the year

Description

These Stir Fry Noodles are the ultimate easy comfort food for everyone who is looking for super easy 10 minutes meals that the whole family and even picky kids will love.

Ingredients

    • Sauce

Instructions

    Preparation

  1. Chop down the broccoli into bite sized florets, slice the mushrooms and chop the green onion into bite sized pieces, separate white/ pale green part from green part and set aside.

    2. Sauce

  2. Make the sauce and have it ready by combining the hoisin sauce, sesame oil, soy sauce, rice vinegar and sriracha in a bowl and keep aside.

    3. Stir-Fry Noodles

  3. Heat up a large pan to medium heat. Drizzle in some sesame oil. Sauté the broccoli florets and white part of green onions for 2 minutes.
  4. Add in and sauté the mushrooms and minced garlic for another 2-3 minutes.
  5. Then, add in the sauce and give quick stir. 
  6. Push the veggies to the edges of the pan to make a big well in the center.
  7. Add water to the pan and place ramen noodles.
  8. Cook for 1 min and flip and cook for another 30 seconds, then break up the noodles toss well in the liquid at high heat.

    9. Final Preparation

  9. Cook until noodles are fully cooked and liquid is evaporated completely.
  10. Switch off the heat.

    11. Serving

  11. Sprinkle over some toasted white sesame seeds, chopped spring onions and serve.

Notes & Tips

  • Noodles Type : I have used ramen noodles, you can substitute with any type of instant noodles.
  • Variations: you can add veggies of your choice like bell peppers and carrots
  • Storage: Refrigerate leftover in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave for few seconds.
Keywords:Vegan Noodles recipe, Vegan meal ideas, Mushroom noodles, Stir fry noodles recipe, Vegan take out recipes