Spicy mushroom & broccoli noodles
1 low-salt vegetable stock cube
2 nests medium egg noodles
1 small head broccoli , broken into florets
1 tbsp sesame oil , plus extra to serve
250g pack shiitake or chestnut mushrooms , thickly sliced
1 fat garlic clove , finely chopped
½ tsp chilli flakes , or crumble one dried chilli into pieces
4 spring onions , thinly sliced
2 tbsp hoisin sauce
handful roasted cashew nuts
Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden.
Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions.
Add a dash more sesame oil to taste, if you like.