Mushroom, broccoli & ginger noodles
Brimming with ginger-garlic zing and earthy mushrooms, these noodles have a clever secret ingredient that will have you hooked - see Cook’s tip. Using the broccoli stalk is a thrifty way to save waste and add another texture to the dish.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 4 tbsp Cooks’ Ingredients Vegan Shio Koji
- 25g piece ginger, peeled and finely grated
- 3 clove/s garlic, crushed
- 1 tbsp caster or granulated sugar
- 250g pack wholewheat noodles
- 1 head Essential Broccoli, cut into small florets, stalk trimmed, then sliced
- 3 tbsp Vegetable oil
- 250g pack chestnut mushrooms, halved
- 1 bunch Essential Salad Onions, cut into 2cm lengths
Combine the shio koji, ginger, garlic and sugar in a small bowl. Bring a large pan of water to the boil and remove from the heat. Add the noodles and broccoli florets and leave to soften for 5 minutes, stirring after a couple of minutes to break the noodles up.
Heat 2 tbsp oil in a large frying pan over a medium heat. Add the mushrooms and fry, turning frequently, for 5 minutes until lightly browned. Lift out onto a plate. Add the remaining 1 tbsp oil, the salad onions and broccoli stalk to the pan. Stir fry for 3 minutes, until starting to soften and colour.
Drain the noodles and broccoli florets, then add to the frying pan with the mushrooms. Toss briefly to combine. Spoon the shio koji mixture on top and stir in, heating and tossing gently for 1 minute. Serve in shallow bowls.
Shio koji is a Japanese ingredient used as a marinade to tenderise and season meat, fish and vegetables. Its umami flavour works rather like miso, but in liquid form.
Typical values per serving when made using specific products in recipe