Sticky Mushroom & Broccoli Noodle Stir-Fry

Peel your garlic and ginger

Cut your red chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Chop all of these together as finely as you can (can't handle the heat? Save some of the chilli for another recipe!)

Trim, then slice your spring onion[s] finely

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped garlic, ginger & chilli and cook for 1-2 min or until fragrant

Once fragrant, crumble your white cup mushrooms roughly into the pan with your hands

Add your five-spice mix and cook for 4-5 min or until starting to soften

While the mushrooms are cooking, combine your cornflour with 75ml [100ml] [125ml] cold water in a bowl and give it a good whisk

Add your hoisin sauce, rice vinegar, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your sticky stir-fry sauce

Chop your Tenderstem broccoli in half

Add your medium egg noodles and halved Tenderstem broccoli to a pot and cover with boiling water until fully submerged

Bring to the boil and cook over a high heat for 5-6 min or until the noodles are cooked and the broccoli is tender

Once done, drain the noodles & broccoli, reserving a cup of the starchy noodle water

Once the mushrooms have started to soften, add the sticky stir-fry sauce to the pan with half of the sliced spring onion (save the rest for later!) and cook for 3-4 min or until the mushrooms are cooked through

Add the drained noodles & broccoli and give everything a good mix up – this is your sticky mushroom & broccoli noodle stir-fry

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry