These easy noodles just goes to show you don’t need an endless list of ingredients to make seriously tasty food.
It’s really important you don’t overcook the noodles, otherwise they’ll fall apart in the wok. They should be soft but still chewy because the heat from the wok will continue to cook them.
We use regular wheat noodles, but you can use whichever noodles you like in this dish.
If the Tenderstem broccoli stems are quite thick, we recommend slicing them in half or even quarters lengthways to make sure they cook at the same time as the other veggies.
1/2 thumb of fresh ginger, peeled and finely chopped
1.5 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
4 tsp maple syrup
1 tsp rice wine vinegar, or rice vinegar
160g / 5.6oz noodles
100g / 3.5oz mushrooms, sliced (we use Shiitake)
1 red pepper, sliced
4 Tenderstem broccoli, halved lengthways
1 spring onion, sliced
Instructions
Add the ginger, 1/2 tsp sesame oil, the dark soy sauce, light soy sauce, maple syrup and rice wine vinegar to a jar. Seal the jar with a lid and give it a good shake, then leave to one side.
Meanwhile, cook the noodles in boiling water, then drain and rinse under cold water to prevent them getting soft. They should be cooked but still chewy (see notes).
Add the remaining 1 tsp of sesame oil to a wok on a hot heat. Add the mushroom, red pepper and broccoli. Fry for 3-5 minutes or until the veggies are cooked but still crunchy.
Add the cooked noodles, sauce you made earlier and spring onion. Stir and cook for 30 seconds, then serve.
I saw this recipe on Reddit and had to try it!! It’s amazing; I’ve made it 3x in the past few weeks! I double to sauce recipe, and add a batch of crispy tofu, as well as a few extra veggies. I top it with sesame seeds and a drizzle of Sriracha. Delicious!!!
Would you consider putting the calorie content per serving on all of your recipes? It puts me off wanting to make them without seeing how many calories, plus it would be a good way to show people that you’re able to eat more than they might first think
Hi Ozzy. We don’t have nutritional info on our website yet – but this year we’re planning a website redesign so we’ll definitey look into it. Meanwhile, we do include nutritional info for all the recipes in our app (this recipe is also available in the app). Hope that helps, Ben 🙂
10 Comments
Which rice wine vinegar do you use?
Hi we use regular rice wine vinegar from the supermarket. You can also use rice vinegar.
I saw this recipe on Reddit and had to try it!! It’s amazing; I’ve made it 3x in the past few weeks! I double to sauce recipe, and add a batch of crispy tofu, as well as a few extra veggies. I top it with sesame seeds and a drizzle of Sriracha. Delicious!!!
Yum thank you so much!
What kind of noodles did you used
Hi we use regular thin wheat noodles, such as Nikko Shanghai Noodles.
What kind of noodles??
Hi we use regular thin wheat noodles, such as Nikko Shanghai Noodles.
Would you consider putting the calorie content per serving on all of your recipes? It puts me off wanting to make them without seeing how many calories, plus it would be a good way to show people that you’re able to eat more than they might first think
Hi Ozzy. We don’t have nutritional info on our website yet – but this year we’re planning a website redesign so we’ll definitey look into it. Meanwhile, we do include nutritional info for all the recipes in our app (this recipe is also available in the app). Hope that helps, Ben 🙂