Plant-Based ‘Pot Noodle’ Stir-Fry

2 Serves
15 min

If you’re like me and have spent the last 9+ months working from home in the ‘Coronaverse’, being able to prepare quick, nutritious and tasty lunches is a definite silver lining - in comparison to pre-Covid times, when ‘lunch break’ meant waiting in line for your turn to use the crusty microwave in the staff kitchen!

But lunchtime recipes still need to be quick. This super tasty mushroom and broccoli soba noodle stir-fry delivers in 15 minutes. Packed with flavour, this little plant-based gem of a recipe will swiftly satisfy a hungry tummy. This is my version of ‘pot noodle’!

Using a wok for this recipe will significantly reduce your cooking time as it heats up much quicker than most standard frypans and allows a larger cooking surface area.

Plant-Based ‘Pot Noodle’ Stir-Fry
Recipe details
  • 2  Serves
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 2 portions soba noodles
  • 1 & 1/2 cups roughly chopped chestnut mushrooms
  • Small bunch of tenderstem broccoli or broccoli florets
  • 3 cloves of garlic
  • 3cm cube of fresh ginger (…add a little more if you like it fiery!)
  • 1 teaspoon dried chilli flakes
  • 3 teaspoons soya sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon olive oil
  • A sprinkle of toasted sesame seeds

Prepare the soba noodles by following the instructions on the packet (generally, you simply soak the noodles in boiling water for a couple of minutes, be careful not to over cook them - they should be chewy, not mushy!)
Get ready for your swift stir-fry by roughly chopping the chestnut mushrooms, prepping the broccoli, slicing the ginger into thin matchsticks and placing the garlic cloves into a garlic press.
Pop your wok on a high heat and add the olive oil. When the olive oil is heated, add the chopped mushrooms, sauté for a minute or two until they look dark and juicy.
Stir in the broccoli, ginger, dried chilli flakes, along with the soya sauce and toasted sesame oil.
Once the broccoli turns a nice deep glossy green, crush the 3 cloves of garlic into the wok. By adding the garlic last, it will coat the broccoli and mushrooms with a sticky toffee-like, garlicky goodness!
Gently stir through the soba noddles and sprinkle with toasted sesame seeds to serve.
  • For an extra protein hit, add a handful of raw cashew nuts!
  • You can also use rice vermicelli noodles, as an alternative to wheat soba noddles.
Claire | Eat Beautiful on a Budget
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