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+ servings

Mushroom and Broccoli Stir-Fry

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 people


  • 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


  • Prepare rice noodles according to package directions. Drain and keep warm. Set aside.
  • 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.
  • 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.
  • Add fresh broccoli to the skillet and cover. Cook, stirring occasionally, for approximately 4-5 minutes or just until broccoli is crisp-tender.
  • Add orange juice mixture to the skillet and cook for 3-4 minutes, stirring occasionally, or until the sauce thickens and starts to bubble.
  • Remove from heat and pour vegetables over prepared rice noodles and toss to combine. Serve immediately and enjoy!
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