• 1 vegetable stock cube or 1 liter of homemade stock
  • 2 pack egg noodles
  • 1 head broccoli, broken into florets and the root sliced thinly
  • 1 tbsp sesame oil
  • 250g shiitake or chestnut mushroom or your favorite variety , sliced
  • 1 Irish garlic clove, finely chopped
  • I red chilli pepper sliced
  • 4 scallions, thinly sliced
  • 2 tbsp hoisin sauce
  • handful roasted cashew nuts


  1. Put the stock into a pot of water and bring to the boil. Add the noodles and bring back to the boil then add the broccoli and cook for 2 mins. Drain the noodles and veg, keeping back a cup of stock
  2. Heat a frying pan or wok, add the sesame oil and mushrooms and cook until golden.
  3. Add the garlic, chopped chilli and most of the spring onions, cook 1 min more, then add noodles and broccoli. 
  4. Add 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs.
  5. Taste and season with salt n pepper. Serve the noodles topped with roasted cashew nuts and remaining spring onions.