Broccoli & mushroom noodles

Broccoli & mushroom noodles

A delicious vegetarian stir-fry that's quick and easy to make, and packed with protein and flavour.

By , 21 September 2015
Broccoli & mushroom noodles
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.20 per serving
Nutritional Info
Each 608g serving contains
  • Fat 14.6
  • Sat Fat 2.4
  • Sugar 0.6
  • Salt 1.82
  • Cals 474
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
  • 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
  • Add the broccoli and green beans to a large pan of boiling water. Bring back to the boil and simmer for 5 minutes. Drain.

  • Meanwhile, add the egg noodles to another large pan of boiling water. Bring back to the boil and simmer fast for 4 minutes. Drain.

  • In a wok over a medium heat, toss the pumpkin seeds for 1 minute until lightly toasted. Set aside.

  • Heat the oil in the wok and cook the ginger, garlic and chilli for 2 minutes.

  • Add the mushrooms and stir-fry for 4 minutes.

  • Add the broccoli florets, green beans, noodles, kidney beans and soy sauce. Sir-fry until heated through.

  • Serve with the pumpkin seeds sprinkled over the top and extra soy on the side, if you like.