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Easy vegan spicy broccoli and mushroom noodles

This recipe is made quick and easy for a tangy flavorsome meal on the go. I love how easy it is.
Prep Time15 mins
Cook Time15 mins
Total Time15 mins
Course: Main Course
Servings: 1


  • 90 gram noodles of your choice I often just use a 2-minute noodle pack as I always have them in the house
  • 1 charlotte onion
  • 1 clove garlic
  • 1 handful chopped broccoli
  • 3 white button mushrooms
  • 1 fresh chili
  • 1/2 lemon
  • 1 tea spoon grated ginger
  • 1 spoonful chopped coriander
  • 4 mini corns
  • 1 tablespoon thick soy sauce (if you don't have this, just supplement with an extra tablespoon of normal soy sauce - I get the thick soy sauce from the noodle packs I buy)
  • 1 tablespoon soy sauce
  • Olive oil to fry vegetables


  • Chop charlotte onion and garlic and set to fry up in olive oil, stir regularly so it doesn't burn.
  • Fill up water in a pot and set to boil
  • Chop up broccoli and mushroom and add to the pan. Remember to stir regularly.
  • Grate ginger, chop the chili and add to the stir fry
  • When the water boils, add the noodles in the water (you can salt the water but not necessary as the soy sauce will flavor the noodles). Leave to boil for a couple of minutes.
  • Meanwhile, cut up the mini corn in 2-3 pieces each and add to the stir fry
  • Squeeze the lemon in the stir fry, add a spoonful of soy sauce and stir well
  • Drain the water of the noodles and leave to drain while you chop the coriander
  • Add the noodles to the stir fry
  • Add the thick soy sauce and blend well
  • Add the chopped coriander at the end and stir again and it's ready to serve