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+ servings

Broccoli and Mushroom Stir-fry

  • Prep Time
    15 MINS
  • Cook Time
    13 MINS
  • KCals 222
  • Carbs 39G
4 Servings

Ingredients

  • 2 x 50g nests of dried egg noodles
  • 350g small broccoli florets
  • 300 g mushrooms, sliced
  • 2 medium onions, peeled and finely sliced
  • 227g tin of sliced water chestnuts, drained
  • 3 cloves of garlic, peeled and minced
  • 2 tbsp oyster sauce or vegetarian oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tsp Sriracha or chilli sauce
  • 1 tbsp honey
  • ½ tsp ground ginger
  • ½ tsp Chinese five spice powder
  • 150 ml water
  • low calorie cooking spray
  • black pepper to taste

Instructions

  1. Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic to the pan. Cook for 3 minutes until the onions begin to soften.

  2. In a separate saucepan add the noodles and cook according to packet instructions, this should take around 5 minutes.

  3. While the noodles are cooking, add the water, broccoli, mushrooms, ginger and Chinese five spice to the pan and cook for 5 minutes.

  4. Add the oyster sauce, soy sauce, Sriracha, honey, water chestnuts and drained cooked noodles. Stir well and cook for another 5 minutes. When ready the broccoli will be cooked through but still have some bite.

  5. Season with pepper to taste and serve.