Mushroom & Garlic Stir Fry Noodles


  • 250 gms of button mushrooms
  • 150 gms  of fresh or rehydrated Chinese mushrooms
  • ½ head of broccoli chopped into bit sized florets
  • 3 cloves of garlic, crushed and diced finely
  • 1 tbsp of minced garlic
  • 3 spring onions, sliced
  • 50 gms cashews
  • 2 tbsp soy sauce
  • 1 tsp of date paste
  • 1 tbsp of corn flour
  • ¼ cup of water
  • salt and pepper to taste
  • 400 gms vermicelli noodles or any thin rice noodle (preferably whole rice noodles)


Boil a medium sized pot of water. Once it starts boiling, turn off the stove and put the noodles in the water.

In the meantime, chop the vegetables by slicing the mushrooms and chopping the broccoli. Heat a large wok, skillet or fry pan and add the mushrooms. When they begin to soften, add 2 tablespoons of water, soy sauce, pepper, garlic, ginger, date paste, cashews, broccoli and onions.  If the pan becomes dry add more water. Stir-fry the vegetables over high heat for 5 minutes or until the broccoli becomes bright green. Taste the broccoli and decide whether it is cooked enough 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 of the ¼ cup and then pour this into the frying pan. Stir through well, until the mixture thickens slightly and then turn off the heat.

Add the noodles and fold through the vegetables. Garnish with a few chopped cashew nuts.

Serves 4