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Export 15 ingredients for grocery delivery
Step 1
Soak or cook the dried noodles according to the package instructions until al dente. To test the doneness, you should be able to wrap a noodle around your finger without it breaking, but the noodle should still feel a bit tough. Rinse with cold tap water and drain. Add the sesame oil to the noodles and toss a few times.
Step 2
Combine the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved.
Step 3
Add 1/4 cup water to a large skillet and heat over medium heat until simmering. Add the broccoli. Cook, covered, until the broccoli turns al dente, 1.5 minutes to 2 minutes. Transfer the broccoli to a large plate. Use paper towels to wipe the pan clean.
Step 4
Heat 2 tablespoons oil in the same skillet over medium-high heat until hot. Add the carrot and mushrooms. Cook and stir for 1 minute, until the mushrooms start to brown.
Step 5
Add the garlic and ginger. Stir about 30 seconds to release the fragrance.
Step 6
Add the noodles and drizzle the remaining 2 tablespoons of oil over the noodles. Toss a few times so the noodles are coated with oil. Add back the cooked broccoli and pour in the sauce. Cook and stir until the sauce is mostly absorbed.
Step 7
Add the green onion, bean sprouts, and pepper. Cook until the vegetables are just wilted, 1 minute or so. Taste the noodles. If it’s still a bit tough, pour in a splash of water and stir until the water is fully absorbed. Once done, transfer everything to serving plates. Serve hot as a main dish.