Waitrose and Partners
Ginger, mushroom & broccoli noodles

Ginger, mushroom & broccoli noodles

A speedy vegan stir fry that packs in 2 of your 5 a day. Add a little cubed tofu if you want to up the protein.

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VeganVegetarianHealthy2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Ingredients

  • 2 nests wholewheat noodles
  • 1 tbsp Essential Sunflower or Vegetable Oil
  • 150g pack shiitake mushrooms, thickly sliced
  • 200g pack Tenderstem broccoli, cut into 4cm pieces
  • 4 Essential Salad Onions, cut into 3cm chunks
  • 2 clove/s garlic, chopped
  • 20g ginger, peeled and cut into matchsticks
  • ¼ Essential Pointed Spring Cabbage, shredded (about 150g)
  • 1 red chilli, finely chopped (optional)
  • 50g Roasted cashew nuts

Sauce

  • 1 tsp toasted sesame oil, plus extra for the noodles
  • 1½ tbsp Geo Watkins Mushroom Ketchup
  • 1½ tbsp light soy sauce
  • 1 tbsp Waitrose Cooks’ Ingredients Shaoxing Rice Wine
  • 2 tsp maple syrup

Method

  1. Bring a large pan of water to the boil, then simmer the noodles for 4 minutes. Drain, rinse briefly under cold water, then shake dry and toss with a splash of sesame oil; set aside. Meanwhile, mix all the sauce ingredients together in a bowl; set aside.

  2. Heat the sunflower or vegetable oil in a wok or large frying pan over a high heat. When very hot, add the mushrooms and broccoli and stir fry for 3-4 minutes. Add the salad onions, garlic and ginger and stir fry for 2 minutes. Add the shredded cabbage, chilli (if using) and sauce, then stir fry for a final 2 minutes; season.

  3. Divide the noodles between 2 plates (reheat briefly in the microwave if needed). Spoon the vegetables on top and scatter over the cashews.

Cook’s tip

Mushroom ketchup

Think of this as a vegan Worcestershire sauce. Use it to add umami flavour to stews and sauces; a dash is also great with cheese (or a vegan alternative) on toast.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,568kJ/ 614kcals

Fat

24g

Saturated Fat

3.6g

Carbohydrates

65g

Sugars

19.9g

Fibre

18.9g

Protein

25g

Salt

4.1g

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