Mushroom and Broccoli Stir-fry

Mushroom and Broccoli Stir-Fry

  • 200g packet rice noodles (uncooked)
  • 1/2 cup fresh orange juice
  • 1 tbsp arrowroot
  • 1 1/2 tsp Chinese five spice
  • 1/4 tsp chilli flakes
  • 2 tbsp soy sauce (or coconut aminos)
  • 2 tsp honey (preferably local)
  • 2 tbsp extra virgin olive oil
  • 350 g white mushrooms (cleaned and cut into quarters)
  • 1 cup baby carrots (quartered lengthwise)
  • 1 medium brown onion (cut into slices)
  • 2-3 garlic cloves (minced)
  • 3 cup broccoli (florets)
  1. Prepare rice noodles according to package directions. Drain and keep warm. Set aside.
  2. Combine orange juice, arrowroot powder, five-spice powder, red pepper flakes, soy sauce, and honey in a small bowl. Stir to combine and set aside.

  3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, carrots, onion, and garlic. Cook, stirring frequently, for 3-4 minutes or until carrots and onion soften and develop a bit of color.
  4. Add fresh broccoli to the skillet and cover. Cook, stirring occasionally, for approximately 4-5 minutes or just until broccoli is crisp-tender.
  5. Add orange juice mixture to the skillet and cook for 3-4 minutes, stirring occasionally, or until the sauce thickens and starts to bubble.
  6. Remove from heat and pour vegetables over prepared rice noodles and toss to combine. Serve immediately and enjoy!

Leave a Comment