Broccoli and Noodles!

Hazzah! Spring has arrived! Noodley noodley sunshiney Springtime! I tried out a version of this recipe in mid-August, but didn't feel like making my first post a Winter one - it seemed too gloomy. Fortunately I dawdled just long enough to give the Earth time to turn on its axis and - hey presto! Spring!

I found the basis for this recipe in a new book I bought the other day called 'Chicken & Rice' - it's full of delicious noodle-goodness! 

I've made a few adjustments to the original recipe because I got excited at the shops and couldn't resist throwing in a few extra bits and pieces, especially (though sadly not pictured) Enoki mushrooms - I tried them for the first time a couple of weeks ago and my world tipped on its side! They're incredible! If you haven't ever tried them go out and buy a big bunch right now and fry them in a saucepan and eat their crispy browned carcasses straight out of the pan! You will feel absolutely no regret.

Anyway, to the recipe! 


  • 1 bunch broccoli
  • 1 packet garlic tofu (or other similar VERY firm tofu), chopped into slices
  • 2 bunches enoki mushrooms
  • 2 ~things~ of spring onion (what is the singular term for a ~thing~ of spring onion? an arm? a tendril???) ohhh is it Sprigs??! Sprigs!! Anyway, get your 2 sprigs of spring onion and chop them up into little bits to sprinkle on top of your noodles. 
  • 4 tsp sesame oil
  • 2 bundles of dried egg noodles
  • fried shallots (to taste, which if you're me means a big greedy handful, but if you're more restrained means about 1 tbsp) [Note: I think these can be found ready-made in most Asian food sections of supermarkets]
  • 3 cloves crushed garlic

Sauces and pastes to add to taste, with the flourish of a witch at the cauldron :

  • Soy sauce, Sweet chilli, Fish sauce
  • Chilli/garlic/fish paste (or all three, if you want to be wild)



1. Trim the broccoli into friendly little pieces. Bring a pan of water to the boil, add a pinch of salt and then blanche the broccoli until it's a nice bright green and just tender (about 2 minutes, but don't overdo it, crunch is key!). Drain these well, toss them in 1tbsp sesame oil and set aside.

2. Fry the garlic tofu in a pan, with 1tbsp sesame oil, a splash of soy sauce, some chilli paste, and half the crushed garlic (a dash of sweet chilli wouldn't go amiss either, if you feel so inclined). Set aside. 

3. In the same frying pan, add another tablespoon of sesame oil and fry up your enoki shrooms. They should turn a lovely golden brown colour, and will taste like little long nutty mushrooms in heaven. 

4. Combine your remaining 1 tbsp of sesame oil, the rest of your crushed garlic, about 2 tbsp soy sauce, about 1 tsp shrimp/chilli/garlic paste (try to find a paste that combines all three!), and a few splashes of fish sauce. If you have fresh chillies chop them up and chuck 'em in here too. Chuck everything in! 

5. Cook the egg noodles in a saucepan of boiling water. They don't take long at all, so keep a careful eye on them, and as soon as they're done drain them and toss them in the lovely saucy creation you just concocted in the last step. Make sure they're well coated. 

6. Chuck the broccoli, tofu, chopped up spring onion into a big bowl with the noodles and mix them round. Divide into bowls and top with the enoki mushrooms and a sprinkling of the fried shallots. Feast! 


Casey Lister