Categories: Pasta

Ingredients

• 1 low-salt vegetable stock cube
• 2 nests medium egg noodles
• 1 small head broccoli , broken into florets
• 1 tbsp sesame oil , plus extra to serve
• 250g pack shiitake or chestnut mushrooms , thickly sliced
• 1 fat garlic clove , finely chopped
• 1/2 tsp chilli flakes , or crumble one dried chilli into pieces
• 4 spring onions , thinly sliced
• 2 tbsp hoisin sauce
• handful roasted cashew nuts

Directions

1. Put the stock cube into a pan of water, then bring to the boil.

2. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more.

3. Reserve a cup of the stock, then drain the noodles and veg.

4. Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden.

5. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli.

6. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

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