Recipes
Broccoli & mushroom noodles
A delicious vegetarian stir-fry that's quick and easy to make, and packed with protein and flavour
A delicious vegetarian stir-fry that's quick and easy to make, and packed with protein and flavour
(8 votes)
Cook: 20 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 608g serving contains
Energy
1982kj
474kcal
1982kj
474kcal
24%
Fat
14.6g
14.6g
Med
21%
21%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
0.6g
0.6g
Low
1%
1%
Salt
1.82g
1.82g
High
30%
30%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
326kj/78kcal
Typical energy values per 100g:
326kj/78kcal
Ingredients
300g Chosen by you Frozen For Freshness Broccoli Florets
300g frozen whole green beans
250g pack dried egg noodles
50g pumpkin seeds
2 tbsp sunflower oil
1cm piece root ginger, peeled and grated
1 clove garlic, crushed
1 red chilli, de-seeded and finely chopped
250g chestnut mushrooms, sliced
400g can Smart Price Red Kidney Beans, drained and rinsed
4 tbsp Amoy Reduced Salt Soy Sauce, plus extra to serve
Method
1
Add the broccoli and green beans to a large pan of boiling water. Bring back to the boil and simmer for 5 minutes. Drain.
2
Meanwhile, add the egg noodles to another large pan of boiling water. Bring back to the boil and simmer fast for 4 minutes. Drain.
3
In a wok over a medium heat, toss the pumpkin seeds for 1 minute until lightly toasted. Set aside.
4
Heat the oil in the wok and cook the ginger, garlic and chilli for 2 minutes.
5
Add the mushrooms and stir-fry for 4 minutes.
6
Add the broccoli florets, green beans, noodles, kidney beans and soy sauce. Sir-fry until heated through.
7
Serve with the pumpkin seeds sprinkled over the top and extra soy on the side, if you like.