Sometimes, you’ll need something quickly, which is to say, as easy as you can. 😉 That’s when I come up with recipes like simple Mushroom Broccoli Stir Fry Noodles. The sauce is extremely simple yet covers every aspect (sweet, spicy, salty, sweet, tangy), and, thanks to the frozen broccoli florets and already-cut mushrooms, the ingredients did not require any cutting. Yay! The perfect dinner for a weeknight in the history of one.


It’s basically an alternative for vegetarians to the recipe I call stir-fried beef Noodles that includes some sesame oil to bring out the flavors in the absence of beef. Also, a bit of cornstarch to give body for the soup. If you’re not a fan of mushrooms and broccoli, it is possible to substitute various other vegetables covered for them, including snow peas as well as red bell peppers. Baby carrots or spinach.

Finally, although it’s possible to make use of any noodles for this recipe, I prefer the wide rice noodles I chose to use below. They absorb the sauce very well and aren’t too heavy for their large shape.



1/4 Cup New Windowsoy sauce($0.40)

1 Tbsp toasted sesame oil* ($0.33)

1 Tbsp New Windowchili garlic sauce* ($0.21)

1 Tbsp 1 Tbsp brown sugar($0.02)

1 Tbsp of water $0.00 ($0.00)

1 tsp New Windowcornstarch


7 oz wide rice noodles ($1.50)

One tablespoon cooking oil ($0.04)

8 oz of sliced white mushrooms ($2.49)

Two cloves of garlic, minced ($0.16)

1/2 lb of frozen broccoli leaves ($0.85)

Two green onions cut ($0.20)


Make the sauce in advance in order to be ready for use when you need it. In a bowl, stir in the soy sauce, sesame oil, toasted chili, garlic sauce, brown sugar, water, and cornstarch until it is dissolving. Discard the sauce.

The noodles should be cooked according to the instructions on the packet and then drained through a colander. The noodles with a wide width that I used had to be cooked for 7 to 8 minutes.

While the noodles cook, prepare a large pan at medium temperature. When it is hot, then include the cooking oil, the sliced garlic, and chopped mushrooms. Cook until the mushrooms have released all of their moisture and start to brown at the edges.

Add the broccoli florets frozen (no need to let them thaw) and sauté for two minutes until they’re not frozen anymore but are still vibrant green (they may be still cold, but they’ll be heated in the following steps. It’s crucial not to cook the broccoli overly).

Then, add the rinsed and cooked noodles as well as the sauce you prepared. Stir, and cook on medium heat for another 1-2 minutes or until the noodles are cooked and the sauce is thickened and does not pool on the pan’s bottom. Serve with green onions sliced and serve.

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