It doesn’t get better than weeknight stir-fries!
This stir-fry recipe is delicious because it’s packed with flavor, from the mushrooms and chilies, to the lemongrass and garlic. I added a bit of broccoli for an additional punch of nutrients, but also because I had some leftover in my refrigerator! Stir-fries are great for that.
Is it just me, or is this easy stir-fry recipe just way too good to eat on a weeknight?
Stir-Fried Noodles with Mushrooms & Broccoli
Time: 20 Minutes
12 oz fresh udon noodles
2 cups broccoli florets
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp hoisin sauce
2 tbsp rice vinegar
1 tsp light brown sugar
2 tbsp fresh lemongrass, grated
1 large red onion, thinly sliced
2 tbsp garlic, minced
4-8 Thai chilies, roughly chopped
12 oz cremini or shiitake mushrooms, sliced
1 large jalapeño, seeded, halved, thinly sliced
1 tbsp sesame oil
Sriracha, to taste
1 bunch fresh chives, roughly chopped
Bring a pot of boiling salted water to a boil. Add the udon and boil for 2 minutes. Stir in the broccoli and continue boiling for 2 minutes until broccoli is al dente. Drain. Shock broccoli and udon in cold water. Drain again. Separate broccoli from udon and set aside.
In a medium bowl, stir together light soy sauce, fish sauce, hoisin, vinegar, and sugar until combined. Set aside.
Heat a large wok with 1 tbsp sesame oil over medium-high heat. Stir in lemongrass, red onion, garlic, and chilies, and cook for 1 minute. Transfer to a small bowl and set aside.
Add mushrooms to the wok and season with salt and pepper. Stir mushrooms over medium-high heat for 4-5 minutes, until tender. Return onion and chili mixture to the pan and stir-fry for 1 minute. Stir in the soy sauce mixture and add the broccoli. Continue stirring for 2 more minutes. Gently stir in noodles to combine and remove from heat.
Serve noodles in bowls. Garnish with chives and sriracha if desired.