A delicious and easy mushroom broth, packed with spring onion, peas, julienne carrots & egg noodles. It is finished off with chilli, coriander, and a sprinkling of black sesame seeds for a mini crunch in each mouthful. Broth doesn’t have to be boring, and this dish proves it!
Serving guide
Choose your portion size.
SPICY MUSHIES
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced Chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 400ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining Chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced Chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 800ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining Chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add ½ the sliced Chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 1.2L of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 10-12 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining Chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
Mixed Exotic Mushrooms - 375g
Fresh Chillies - 2
Vegetable Stock - 30ml
Low Sodium Soy Sauce - 45ml
Sesame Oil - 22,5ml
Peas - 120g
Spring Onions - 2
Egg Noodles - 3 cakes
Carrot - 240g
Fresh Coriander - 8g
Black Sesame Seeds - 15ml
SPICY MUSHIES
Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add ½ the sliced Chilli (to taste). Remove from the pan and season.
Veggie BROTH
Place a pot over medium heat with the stock, 1.4L of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 10-12 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the Carrot matchsticks and seasoning.
GET BOWLED OVER!
Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining Chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
Mixed Exotic Mushrooms - 500g
Fresh Chillies - 2
Vegetable Stock - 40ml
Low Sodium Soy Sauce - 60ml
Sesame Oil - 30ml
Peas - 160g
Spring Onions - 2
Egg Noodles - 4 cakes
Carrot - 240g
Fresh Coriander - 10g
Black Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R155.18
for 4 servings · R38.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Sesame Oil needs 30 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 12% of packR15.60
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
Not in the Woolies basket — source these elsewhere:
- Mixed Exotic Mushrooms
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom Broth & Noodles?
The preparation time for Mushroom Broth & Noodles with spring onion & fresh chilli is between 15 and 35 minutes.
What is the total time required to make Mushroom Broth & Noodles with spring onion & fresh chilli?
The total time required to make Mushroom Broth & Noodles with spring onion & fresh chilli is between 30 and 50 minutes.
How many servings does Mushroom Broth & Noodles provide?
4 servings
What are the main ingredients in Mushroom Broth & Noodles?
Black Sesame Seeds, Carrot, Chilli, Egg Noodles, Fresh Coriander, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Pea, Sesame Oil, Spring Onion, Vegetable Stock
What is the nutritional information of Mushroom Broth & Noodles?
Calories: 515, Carbs: 79 grams, Fat: grams, Protein: 19.6 grams, Sugar: 10.6 grams, Salt: 1827 grams
How do I prepare Mushroom Broth & Noodles?
VEGGIE BROTH: Place a pot over medium heat with the stock, 800ml of boiling water, the soy sauce, and the sesame oil. Simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix through the peas, the spring onion whites, ½ the fried mushrooms, and the egg noodles. Simmer until the noodles are al dente, 7-8 minutes. In the final 2-3 minutes, add the carrot matchsticks and seasoning. SPICY MUSHIES: Boil a full kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add ½ the sliced chilli (to taste). Remove from the pan and season. GET BOWLED OVER: Bowl up a generous helping of the noodle and mushroom broth. Top with the remaining mushrooms. Sprinkle over the picked coriander, the remaining chilli (to taste), the spring onion greens, and the sesame seeds. Wow, Chef!
What should be prepared from my kitchen to make Mushroom Broth & Noodles?
Black Sesame Seeds, Carrot, Chilli, Egg Noodles, Fresh Coriander, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Pea, Sesame Oil, Spring Onion, Vegetable Stock
How many calories does Mushroom Broth & Noodles have?
515 calories
How much fat content does Mushroom Broth & Noodles have?
grams