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Mushroom & Garlic Stir Fry Noodles

Photo by Deepa Ballal


  • 400 g vermicelli noodles or any thin rice noodles (preferably whole rice noodles)
  • 250 g button mushrooms
  • 150 g fresh or rehydrated Chinese mushrooms
  • ½ a head of broccoli, chopped into bite-sized florets
  • 3 cloves garlic, crushed and finely diced
  • ¼ cup water
  • 1 tbsp minced ginger
  • 3 spring onions, cut into 5 cm long strips
  • 50 g raw cashew nuts
  • 2 tbsp soy sauce
  • Unrefined salt and pepper to taste
  • 1 tsp date paste
  • 1 tbsp corn flour


Heat a medium-sized pot of water. Once it starts boiling, turn the heat off and immerse the noodles in the water. Allow to remain immersed for 3 – 4 minutes (or as per pack instructions). Drain quickly and refresh with cold water and drain again. Keep aside. Please note that some varieties of rice noodles may actually need to be cooked in boiling water, so do follow pack instructions for prepping the noodles.

In the meantime, chop the vegetables by slicing the mushrooms and chopping the broccoli. Heat a large wok, skillet or frying pan and add the mushrooms. When they begin to soften, add 2 tablespoons of water, soy sauce, pepper, garlic, ginger, date paste, cashew nuts, broccoli and onions.  If the pan becomes dry, add more water. Stir-fry the vegetables on high heat for 5 minutes, or until the broccoli becomes bright green. Taste the broccoli and decide whether it is cooked sufficiently 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 the heat off.

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

Serves 4


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