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This month’s Super Speedy Vegetable Noodle recipe is ready in about 20 minutes, perfect for a midweek dinner. The recipe contains mushrooms and broccoli, although you can switch it up and use your favourite vegetables, asparagus is just coming into season and would work well instead of broccoli. Try to find a local supplier if you can. You can also change the type of noodle, rice or ramen noodle would work. Essentially the recipe is to cook the noodles and stir-fry the vegetables and combine, stirring in a little bit of stock and a bit of hoisin or soy sauce. You can finish by adding some nuts or a protein of your choice. If you’re cooking for more people allow one nest of noodles per person and increase the vegetables.
Prep time 10 Minutes Cooking time 10 minutes
1 stock cube or 500mls homemade stock
2 nest of egg noodles (or your preferred noodles)
1 small head of broccoli, chopped into bite sized pieces
1 tbsp of cooking oil- Sesame oil works well.
200g of sliced mushrooms
3 or 4 spring onions
One glove of crushed garlic.
2 tablespoons of hoisin sauce
Handful of cashew nuts
½ tsp dried chilli flakes, or a finally chopped fresh chilli
Bring a pan of water, about 500 mls to the boil and add the stock cube (or boil your homemade stock) Next add the noodles and cook for a couple of minutes, adding the broccoli towards the end of the cooking time.
Meanwhile heat a tablespoon of cooking oil and begin frying the mushrooms, adding in the garlic and chili flakes and half the spring onions as the mushrooms start to colour.
When the broccoli and noodles are cooked drain them, reserving a little of the cooking water. Add the broccoli and noodles to the mushroom pan and stir through the hoisin sauce and add the reserved cooking water if needed.
Serve in bowls with the cashew nuts and the remaining spring onions on top.
To print the recipe, Click here: Super Speedy Vegetable Noodles