Mushroom & Garlic Stir Fried Noodles

Mushroom & Garlic Stir Fried Noodles

Best for main course.


  • 400 gm vermicelli noodles or any thin rice noodles (preferably whole rice noodles)
  • 250 gm button mushrooms
  • 150 gm fresh or rehydrated Chinese mushrooms
  • ½ a head of broccoli, chopped into bite-sized florets
  • 3 cloves garlic, crushed and finely diced
  • ¼ cup water
  • 1 tbsp minced ginger
  • 3 spring onions, cut into 5 cm long strips
  • 50 gm raw cashew nuts
  • 2 tbsp soy sauce
  • Unrefined salt and pepper to taste
  • 1 tsp date pest
  • 1 tbsp corn flour

Recipe Preparation

  • In a boiling water, let immerse the noodles for 5 minutes in the water and turn off the flame. (Please check the noodles before turning off the flame).
  • Drain quickly and refresh with cold water and drain again. Keep aside.
  • Chop the vegetables by slicing the mushrooms and chopping the broccoli.
  • Heat a large wok and add the mushrooms. When they begin to soften, add 2 tablespoons of water, soy sauce, pepper, garlic, ginger, date paste, cashew nuts, broccoli, and onions.
  • Stir-fry the vegetables on high heat for 5 minutes, or until the broccoli becomes bright green. Taste the broccoli and decide whether it is cooked sufficiently to your taste and check if the dish needs more salt.
  • In a small bowl, add a little cold water to the corn flour and make a smooth paste. Add the remaining water and then pour this into the pan.
  • Stir well, until the mixture thickens slightly and then turn the heat off.
  • Add the noodles and fold through the vegetables. Garnish with a few chopped cashew nuts.
  • Enjoy!!!
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