Spicy mushroom & broccoli noodles

Ingredients 1 low-salt vegetable stock 2 nests medium egg noodles 1 very little or no head broccoli is broken into florets 1 tbsp fat, and extra to serve 250g pack Chinese black mushroom or chestnut mushroom, thickly sliced 1 fat garlic cloves, finely sliced ½ tsp hot pepper flakes, or crumble one dried hot pepper into things 4 spring onions, thinly sliced 2 tbsp seasoner handful roast cashew nutty

Method STEP 1 Put the stock into a pan of water, then bring back the boil. Add the noodles, bring the stock back to a boil and cook for 2 minutes. Add the broccoli and boil for 2 minutes extra. Reserve a cup of the stock, then drain the noodles and veg. STEP 2 Heat a pan or pan, add the fat and stir-fry the mushrooms for 2 minutes until turning golden. Add the garlic, hot pepper flakes, and most of the spring onions, cook one min extra, then shot the noodles and broccoli. Splash in 3 tbsp of the stock and additionally the seasoner, then toss on for one min using an endeavor of device or 2 picket spoons. Serve the noodles scattered with the cashew nutty and remaining spring onions. Add a splash of extra fat to vogue, if you want.