Speedy veg noodles with oyster sauce

Name: Speedy veg noodles with oyster sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 300 g pack Tenderstem broccoli spears, stalks halved lengthways; 3 nests fine egg noodles (about 200g); 2 tbsp wok oil, plus extra for tossing; 3 large garlic cloves, finely chopped; 40 g root ginger, finely grated; 200 g pack mixed exotic mushrooms; 300 g pack sweet mixed pepper stir fry; 1 tbsp reduced-salt soy sauce; 5 tbsp Lee Kum Kee Premium Oyster Sauce; 20 g Roasted cashew nuts

This quick and easy stir fry is perfect for tasty and healthy mid-week meal. It's packed with veggies and the roasted cashews give the dish a welcome crunch. This colourful dish is sure to be a family favourite!

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Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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300g pack Tenderstem broccoli spears, stalks halved lengthways
3 nests fine egg noodles (about 200g)
2 tbsp wok oil, plus extra for tossing
3 large garlic cloves, finely chopped
40g root ginger, finely grated
200g pack mixed exotic mushrooms
300g pack sweet mixed pepper stir fry
1 tbsp reduced-salt soy sauce
5 tbsp Lee Kum Kee Premium Oyster Sauce
20g Roasted cashew nuts

Bring a medium pan of water to the boil, carefully drop in the broccoli and boil for 1 minute. Using tongs, transfer the broccoli to a colander; cool briefl y under cold running water. Add the noodles to the pan of boiling water and take off the heat. Soak for 3 minutes, cool with water as above, drain, then sit on top of the broccoli. Toss with a drop of oil.
Meanwhile, heat 1 tbsp oil in a non-stick wok or frying pan over a high heat. Add the garlic and ginger, then sizzle for 30 seconds-1 minute until the garlic is starting to turn golden. Scoop out into a bowl using a slotted spoon.
Add the mushrooms to the wok and stir-fry for 2 minutes until golden in places. Tip into the bowl with the garlic and ginger. Heat the remaining 1 tbsp oil and stir-fry the mixed peppers for 1 minute. Add the noodles and broccoli, mushrooms, garlic and ginger. Splash in the soy sauce, followed by the oyster sauce, and toss well. Top with the cashew nuts and serve straight away.