A white plate of broccoli, noodles and chilli with a pair of wooden chopsicks on a white background with a blue linen napkin

Broccoli stir-fry

Name: Broccoli stir-fry
Total time: 25 min
Yield: Serves 2
Ingredients: 2 tbsp sunflower oil; 300g purple sprouting broccoli, stalks finely sliced and florets halved or left whole; 1 stick celery, thinly sliced; 1 carrot, halved lengthways and thinly sliced; 3 cloves garlic, thinly sliced; thumb-sized piece ginger, cut into matchsticks; 1 red chilli, halved lengthways and thinly sliced; 3 spring onions, 2 cut into 3cm segments, 1 thinly sliced; 2 tsp cornflour; 1 tsp caster sugar; 1 tbsp dark soy sauce; 2 tbsp oyster sauce, vegetarian oyster sauce or mushroom ketchup; 1 tbsp toasted sesame oil; 275g pack ready-cooked egg noodles

Preparation and cooking time
- Total time25 mins
Easy
Serves 2

Ingredients

2 tbsp sunflower oil
300g purple sprouting broccoli, stalks finely sliced and florets halved or left whole
1 stick celery, thinly sliced
1 carrot, halved lengthways and thinly sliced
3 cloves garlic, thinly sliced
thumb-sized piece ginger, cut into matchsticks
1 red chilli, halved lengthways and thinly sliced
3 spring onions, 2 cut into 3cm segments, 1 thinly sliced
2 tsp cornflour
1 tsp caster sugar
1 tbsp dark soy sauce
2 tbsp oyster sauce, vegetarian oyster sauce or mushroom ketchup
1 tbsp toasted sesame oil
275g pack ready-cooked egg noodles

Method

STEP 1
Heat the sunflower oil in a wok or large frying pan over a high heat. Stir-fry the broccoli stalks, celery and carrot for 4-5 minutes or until beginning to caramelise. Add the garlic, ginger, three-quarters of the chilli and the spring onion segments, and cook for 2 minutes.
STEP 2
Spoon the cornflour into a bowl and stir with a few teaspoons of water to make a thin paste. Add in another 100ml of water, along with the sugar, soy, oyster sauce and sesame oil. Tip into the pan with the broccoli florets and bring to a simmer. Cover and cook for 3-4 minutes or until the sauce has thickened and the florets have cooked through. Add the noodles and toss until reheated.
STEP 3
Divide between bowls and top with the remaining chilli and the thinly sliced spring onion.