Broccoli, Mushroom, Egg and Noodle Stir Fry

Broccoli, Mushroom, Egg and Noodle Stir Fry

Recipe: Broccoli, Mushroom, Egg and Noodle Stir Fry


Quick delicious vegetable stir fry with Chinese flavours.


*Notes: Adjust soy sauce to your liking. I like mine well drenched so often add a drizzle after plating.


Drinks Pairing: Crisp cold Asian larger such as Tiger, Asahi or Sapporo. Also good with sake or for wine a nice Riesling.


Broccoli, Mushroom, Egg and Noodle Stir Fry

Serves 2



1/2 broccoli head, chopped into bite size pieces
6 chestnut mushrooms, thinly sliced
2 shallots cut into medium size pieces
2 cloves garlic crushed
1 red chilli
2 eggs
150g Asian noodles cooked to packet instructions (Such as Vietnamese flat noodles or egg noodles)
1 tbsp Chinese rice vinegar
Couple splashes of Liquid Stock, or a small portion of vegetable stock
2 tbsp soy sauce
Drizzle toasted sesame oil



  1. Prepare your egg. Beat egg with a very small splash of water and soy sauce to achieve a thin consistency. In a large saucepan heat oil and when very hot add egg and twist pan around until a thin layer has coated base. Cook until dry (you shouldn’t need to flip it). Remove from pan, roll up and cut into thin strips.
  2. Next, In a clean hot frying pan or wok, add a splash of oil and cook broccoli, mushroom, shallots, garlic, chilli, tossing regularly, for approx 4 – 5 minutes. Add a splash of hot water (or vegetable stock) to the hot pan. This will sizzle and steam and help soften vegetables. Cook a further couple minutes and keep tossing and moving vegetables about and liquid has evaporated.
  3. Add noodles to the pan and toss quickly with vegetables. When combined add rice wine vinegar and let cook off for 1 minute until it’s absorbed.
  4. Now a few splashes of liquid seasoning (or a small portion of dry vegetable stock) soy sauce and shredded egg, toss together quickly and after 30 seconds – 1 minute remove from heat. Drizzle lightly with sesame oil, toss to combine then divide noodles between plates. Eat immediately.



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