Simple Mushroom Broccoli Stir Fry Noodles
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
30125 kcal
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Course
Main Course, Others
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Cuisine
Asian, International, Vegetarian, Vegan
Simple Mushroom Broccoli Stir Fry Noodles
Description
This stir-fry recipe begins with a prepared sauce blending soy sauce, toasted sesame oil, chili garlic sauce, brown sugar, water, and cornstarch for thickness. Wide rice noodles are cooked separately to al dente and drained.
Mushrooms and minced garlic are sautéed in neutral oil until the mushrooms brown at the edges and release moisture. Frozen broccoli florets are added directly without thawing and cooked briefly just until bright green but still firm. The cooked noodles and prepared sauce are then combined with the vegetables in the skillet and stirred together over medium heat until heated through and coated in the glossy sauce.
The result is a balanced stir-fry with earthy mushrooms, crisp-tender broccoli, mildly spicy chili garlic flavor, and savory soy notes. The texture contrast between chewy noodles and hearty vegetables creates a satisfying dish suitable as a main or side.
Ingredients
STIR FRY SAUCE
- 1/4 cup soy sauce $0.40
- 1 Tbsp sesame oil $0.33, toasted
- 1 Tbsp Chili garlic sauce $0.21
- 1 Tbsp brown sugar $0.02
- 1 Tbsp water $0.00
- 1 tsp cornstarch
STIR FRY
- 7 oz wide rice noodles $1.50
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 8 oz white mushroom $2.49, sliced
- 2 cloves garlic $0.16, minced
- 1/2 lb broccoli floret $0.85, frozen
- 2 green onion $0.20, sliced
Instructions
- Prepare the sauce first, so it's ready to go when needed. In a small bowl stir together the soy sauce, toasted sesame oil, chili garlic sauce, brown sugar, water, and cornstarch until the cornstarch is dissolved. Set the sauce aside.
- Cook the noodles according to the package directions, then drain in a colander. The wide rice noodles I used needed to be boiled for about 7-8 minutes.
- While the noodles are cooking, heat a large skillet over medium heat. Once hot, add the cooking oil, sliced mushrooms, and minced garlic. Sauté until the mushrooms release all their moisture and begin to brown on the edges.
- Add the frozen broccoli florets (no need to thaw) and sauté for just a couple minutes more, or until they are no longer frozen but still bright green (they may still be cold, but they will heat through in the next steps. It's important not to over cook the broccoli).
- Finally, add the cooked and drained noodles and the prepared sauce. Stir and cook, still over medium heat, for 1-2 minutes more or until everything is cooked through and the sauce has thickened and no longer pools on the bottom of the skillet. Top with sliced green onions and serve.
Notes
- The toasted sesame oil and chili garlic sauce are key for authentic flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 30125 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 301.25kcal | 15% |
| Carbohydrates | 51.23g | 17% |
| Protein | 7.9g | 16% |
| Fat | 7.78g | 12% |
| Sodium | 1180.05mg | 49% |
| Fiber | 3.68g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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