Sometimes you just need things ASAP—that is, as SIMPLE as possible. ;) That’s when I pull out recipes like these Simple Mushroom Broccoli Stir Fry Noodles. The sauce is incredible simple, but hits all the bases (sweet, salty, spicy, tangy) and thanks to frozen broccoli florets and pre-sliced mushrooms, the vegetables required NO CHOPPING. Yay! This is the perfect weeknight dinner, if there ever was one.
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Customize your Broccoli Stir Fry Noodles
This is basically a vegetarian version of my Stir Fry Beef Noodles, with a little more sesame oil to bring up the base notes in the absence of beef, and a little cornstarch to add body to the sauce. If you’re not into broccoli and mushrooms, you could do a variety of other vegetables in their place, including snow peas, red bell pepper, baby spinach, or carrots.
And lastly, while you could probably use just about any noodle for this dish, I really like the wide rice noodles that I used below. They soak up the sauce nicely and aren’t too heavy despite their wide shape.
Just want plain spicy noodle goodness with no extras? Check out my Spicy Dragon Noodles.
Simple Mushroom Broccoli Stir Fry Noodles
Servings 4Ingredients
STIR FRY SAUCE
- 1/4 cup soy sauce ($0.40)
- 1 Tbsp toasted sesame oil* ($0.33)
- 1 Tbsp chili garlic sauce* ($0.21)
- 1 Tbsp brown sugar ($0.02)
- 1 Tbsp water $0.00 ($0.00)
- 1 tsp cornstarch
STIR FRY
- 7 oz wide rice noodles ($1.50)
- 1 Tbsp cooking oil ($0.04)
- 8 oz sliced white mushrooms ($2.49)
- 2 cloves garlic, minced ($0.16)
- 1/2 lb frozen broccoli florets ($0.85)
- 2 green onions, sliced ($0.20)
Instructions
- Prepare the sauce first, so it’s ready to go when needed. In a small bowl stir together the soy sauce, toasted sesame oil, chili garlic sauce, brown sugar, water, and cornstarch until the cornstarch is dissolved. Set the sauce aside.
- Cook the noodles according to the package directions, then drain in a colander. The wide rice noodles I used needed to be boiled for about 7-8 minutes.
- While the noodles are cooking, heat a large skillet over medium heat. Once hot, add the cooking oil, sliced mushrooms, and minced garlic. Sauté until the mushrooms release all their moisture and begin to brown on the edges.
- Add the frozen broccoli florets (no need to thaw) and sauté for just a couple minutes more, or until they are no longer frozen but still bright green (they may still be cold, but they will heat through in the next steps. It’s important not to over cook the broccoli).
- Finally, add the cooked and drained noodles and the prepared sauce. Stir and cook, still over medium heat, for 1-2 minutes more or until everything is cooked through and the sauce has thickened and no longer pools on the bottom of the skillet. Top with sliced green onions and serve.
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Notes
Nutrition
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How to Make Mushroom and Broccoli Stir Fry – Step by Step Photos
Prepare the simple stir fry sauce before you begin to cook so that it’s ready to go when you need it. In a small bowl stir together 1/4 cup soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp chili garlic sauce, 1 Tbsp brown sugar, 1 Tbsp water, and 1 tsp cornstarch.
Two ingredients that I often get questions about are chili garlic sauce and toasted sesame oil. This chili garlic sauce is made by the same company that makes the famous green top sriracha, so you’ll find it in most stores that sell sriracha. It’s a chunky mix of spicy red pepper, garlic, and vinegar. So, in one ingredient it gives spicy, garlic, and tangy vinegar to the sauce. It’s also super inexpensive.
Toasted sesame oil is a very potent nutty oil that adds a LOT to sauces. Don’t skip this one. It usually comes in smaller bottles and doesn’t always say “toasted”. You can tell when it’s toasted by the color, though. Regular sesame oil is a light straw color, just like vegetable or canola oil. Toasted sesame oil is a deeper brown color.
Cook 7oz. noodles according to the package directions. I prefer these wide rice noodles for this stir fry. To cook these noodles, bring a pot of water to a boil, then add the noodles, and boil for 7-8 minutes or just until tender. Drain the noodles in a colander.
While the noodles are cooking, you can begin the rest of the stir fry. Heat a large skillet over medium. Once hot, add 1 Tbsp cooking oil and swirl to coat the surface of the skillet. Add 8oz. sliced white mushrooms and two cloves of minced garlic. Sauté until the mushrooms have released all their moisture and begin to brown (the will seem dry at first, but then release a bunch of moisture that will collect in the skillet. After that the moisture will evaporate and the mushrooms will begin to brown.)
Next add 1/2 lb. frozen broccoli florets to the skillet. Sauté them for just a couple minutes more, or until they are no longer frozen but still bright green. It’s okay if they’re still a bit cold, just make sure they’re not totally frozen at this point.
Finally, add the cooked and drained noodles and the prepared sauce. Continue to stir and cook over medium until everything is coated in sauce and the sauce has thickened and is no longer pooling on the bottom of the skillet.
Top with a couple sliced green onions and serve! So easy and so good. That’s how I like dinner.
Turned out great. I had about twice as much broccoli so I doubled the recipe.
I did not have corn starch. Saved water from cooking the noodles that had some olive oil in it, and used that along with adding onions diced into the mushrooms and garlic. When I saw the broccoli was starting to turn brighter green I added the sauce and noodles. Some rice and egg rolls went well with this.
This was a hit! The sauce was very flavorful and needed no additions, and I love that this recipe works as a base recipe where you can switch out ingredients based on what you have. The only modification we made was adding some thinly sliced pork, but I bet it would also be great with edamame or seasoned tofu. Everyone was fighting over the leftovers, and my 9 year old said he would eat this stir fry every single day. Thanks for sharing!
Every time I make this, I ask myself why I don’t do it more often. Quick, easy, and tasty!
The whole family loved this recipe. Thanks! How much is a serving?
That’s awesome! If there’s a certain serving size to note, it will be located next to the serving amount in the recipe card. For this recipe, it’s just 4 equal servings, there’s no measurement amount provided. :)
Followed recipe exactly except that I used linguini instead of rice noodles (had half a box in the pantry) and 1 tsp of chili garlic sauce instead of 1 Tbsp because I was feeding two kids. Very thankful for the latter: I am extremely spice tolerant but even 1 tsp stung. A full tablespoon would have been too much. Will definitely repeat but maybe just completely leave out the chili garlic sauce next time.
Delish but too salty .. did you use low sodium?
No, we don’t use low sodium.
I agree about it being salty. I made this tonight.The flavors are really good though. I bet if you add more noodles or broccoli it could help or like you said sub in low sodium soy sauce. I squeezed a bit of lime juice over my serving and that helped to balance it a bit. I bet adding more freshness like sprouts or thinly sliced cucumbers would help too and are inexpensive items.
Quick question, will the chili garlic sauce make it spicy? (I’m terrible with spice) If so is there a good mild substitute?
As Beth mentions in the step-by-step: “Two ingredients that I often get questions about are chili garlic sauce and toasted sesame oil. This chili garlic sauce is made by the same company that makes the famous green top sriracha, so you’ll find it in most stores that sell sriracha. It’s a chunky mix of spicy red pepper, garlic, and vinegar. So, in one ingredient it gives spicy, garlic, and tangy vinegar to the sauce. It’s also super inexpensive.”
While only a small amount is used in the recipe, it is still pretty spicy. (And if you don’t like spicy stuff, going through a whole jar will take you ages!) I would suggest replacing it with a prepared sweet chili sauce, gochujang, teriyaki sauce; or a mixture of minced garlic/rice wine vinegar/pinch of red pepper flakes. ~Marion :)
Thank you so much! I’ll give this a try next week!
All I have in the house is Sambal Oelek (ground fresh chili paste), will this work in a pinch instead of the Chili Garlic Sauce? I could add a minced garlic clove, if necessary. Thanks!
The main difference between the two condiments is that chili garlic sauce also contains some sugar, salt, and oil. Sambal is spicier, too, so I would suggest adding less of it and substituting that amount with a pinch of each of those missing ingredients (and some minced garlic, too!). I say trust your instincts here, but if needed, I bet you can Google search and find an exact conversion somewhere online. ~ Marion :)
Much appreciated! I made it and it was devoured! Thank you so much.
THESE NOODLES ARE FIRE!!Â
I followed the recipe almost exactly. I didn’t have frozen broccoli, so I used fresh. Everything else was exactly the same. Wow. With all the endless possibilities this recipe is going to find its way into my weekly rotation as a base recipe for sure.
I followed the recipe exactly. Omg. So, so, good. A very reasonably quick and easy dinner for 1.Â
Beth, you’ve done it again. Slam dunk!!
Wow! This was good! I was browsing here for something for dinner and realized I was starving for lunch and feeling lazy so I whipped this up. Used what I had: ramen noodles, sriracha, garlic, frozen broccoli and roasted red pepper (from a jar – I use them for everything!) That sauce is so good and it was so easy, I think I’ll make egg rolls to go with it next time – homemade “take-out!”
Thank you, Beth!
We love this recipe!! It used to be our favorite, but now that we have a toddler, we are not sure he can handle the spice. Do you have a recommendation for a replacement for the chili garlic sauce which has flavor but not spice (ah we love this sauce so much though, such a shame to replace it). Thank you!
Yep, you could try a simple sauce like the one I used in my Vegetable Lo Mein, or something a little more rich like the one I used in my Garlic Noodles recipe (that one is my fav).
Quick and easy,,,,Great flavors!! It was even more delicious reheated the next day!!
Oh my so delicious, and quick and easy. Cannot wait to make this again. I might not be able to wait until next week.
Excellent recipe. Made it with egg noodles and added a little fish sauce towards the end. Flavors were great and it really hit the spot.
First off I’d like to say thank you so much for your recipes. I really appreciate how many vegetarian recipes you have on the site. Just about everything that I have made from here has gone into my rotation. This recipe is no exception. I made the noodles separate to better control portion sizes but followed the rest. The sauce is great! Nice and spicy – how we like it. I also upped the protein by pan frying some extra firm tofu. Got a big thumbs up from the family.
Forgot to mention I used liquid aminos, sambal oelek, and added fresh ginger and onion.
Really great base recipe! I prepped some beef and tofu to put on top (we’re a mixed eating household), added ginger along with the garlic and mushrooms, and also drizzled some soy sauce over the mushrooms while getting the last few things ready. It came out great and I would definitely make this again!
Made this with soba noodles and added bell peppers. Very delicious.
Very yummy! Made for the first time tonight and substituted soy sauce for liquid aminos. I didn’t add all the sauce because it seemed like a large volume, and it was still very flavorful. In another skillet I cooked cubed chicken coated in cornstarch, then added to the pan with the noodles. Dinner was a hit for everyone and will be added to the rotation.
I added a little red bell pepper and jalepenos which I sauted with everything else I didn’t have chilli sauce so I did siracha hot chilli and added chopped garlic to the sauce. Beware these changes caused this to have a SPICE FACTOR of about one hundred. Delicious! Ate dinner with a smoothy to cool my tongue 🥵
Made this for the second time this evening, and it was good. I reduced the chili garlic sauce to 1 tsp, and next time will probably reduce the soy sauce to 3 Tbsp. The last time I made it I added baked tofu brushed with Trader Joe’s Soyaki sauce. This time I added shrimp, which I sauted briefly and set aside before cooking the mushrooms and broccoli, then added back to the pan with the cooked noodles. Used Udon noodles, which were good. Having just read all the comments here, I’m eager to make this again using all sorts of different vegetables and protein add ins!
This was awesome!! Thanks, its always great finding a winning vegan recipe for our large family!!
how much is 1 serving?
One-quarter of the whole recipe is one serving. You can’t really get an accurate volume measurement on food like this, so I don’t have an estimated volume per serving.
I absolutely love this recipe, as does my whole family. My 4yo said tonight that it was the best stir-fry ever, and 2yo always makes very loud, content noises while eating it! Even my baby was eating little pieces. Even though my husband likes spice, I can’t do it so in place of the chili garlic sauce, I use a tbsp Masterfoods Garlic Kebab sauce and a tbsp sweet chilli sauce. I use a whole 500g pack of sliced mushrooms, 2 heads of broccoli and 450g hokkien noodles. I don’t adjust the sauce amount as per this recipe serving 4 and find there is plenty of sauce, although it makes at least 5 generous serves with the quantities of veg and noodles I use. Thanks so much for this recipe, I have made it many times and it’s become a firm favourite.
A great simple & tasty dinner. I left out the toasted sesame oil (didn’t have any) and chilli. Still a good recipe. I added some mince i needed to use and the stem of the broccoli. a great sauce base and any noodles and veggies and meat you want and it is very adaptive.
Made this for lunch. Easy and delicious!
Made this tonight (again) but added some fresh grated ginger, and extra garlic. So tasty! I had run out of garlic chili sauce and didn’t even miss it with the added ginger. :)
This was simple, fast, and excellent! I used fresh broccoli (because I had it on hand) and added a handful of chopped roasted peanuts on top. It reminded me a little of Pad Thai with the rice noodles and sweet, tangy sauce. I used double the chili paste because we love spicy food. Definitely making it again!
This was sooo-oooo good. We all gobbled it up but my 5 year old, who is nuts so whatever. Of course I had doubled the recipe, but only had 1/4 the amount of mushrooms sadly, so I added carrots and shelled edamame and extra scallions to saute with the mushrooms. I only used 1tsp of chili garlic sauce total for a doubled recipe because I am a sissy and my kids won’t come near it otherwise. I know how much of that stuff I can tolerate, and Beth my dear how you don’t breathe flames after a meal as written like this I’ll never understand.
Also used thin rice noodles and tossed some toasted sesame seeds on top and voila! Can’t wait to make it again because mushrooms always seem to go bad for me because I always have the best intentions when I buy them. Delicious, thank you.
Great recipe. Easily altered as needed. Used 10 oz bag frozen broccoli, 8 oz pack rice noodles, little less than 8 oz mushrooms. Didn’t have chili garlic sauce, subbed about a 2 tsp Franks Red hot, fresh grated ginger, dash of fish sauce and only had regular sesame oil. We all loved it, even my 1.5 year old. We ate the whole dish in one serving for lunch! Could easily swap out other veggies like green beans or almost anything!Â
Awesome awesome meal. I like spicy food so it worked for me. If my wife and kid eats it again I’d have to cut the chili sauce in half but they loved it as well
Though I may decrease the chili garlic sauce just a tad next time the only major change would be to DOUBLE THIS RECIPE! Can you share any meat addition ideas?
So appreciate your recipes and website. Thank you!
Happy to hear it’s a new favorite Jenni! You could add some ground beef or thinly sliced beef.
This was so good! I didn’t have the rice noodles, so I used some so a noodles and it still turned out great. We will definitely be making this again soon. Thank you for the yummy recipe. :)
This was so easy! I think next time I will do a little less chili garlic sauce though. Thanks for a great vegan recipe!
This was great! Did 1tsp of chili garlic sauce because we’re wimps and it was the perfect level of spice. Turned out a litttttle salty so next time I will use reduced-sodium soy instead. Took your suggestions for other vegetables to use what I had on hand and did 1/2c each of snow peas, shredded carrots, mushrooms, and red bell – all great.
Question, did your box of noodles say to cook them that way or have you just found that that works best? I’ve never cooked rice noodles before and I bought the same brand, per box it said to boil water, take off burner, add noodles then let them soak for 8-10 minutes. It took much longer to get soft enough for me, so just curious if your method might work better!
I made this recipe such a long time ago, but I wrote to follow the directions on the box, so that’s what it must have said… Maybe they changed the directions on the package since then?
Huh, how odd. Thanks for letting me know!
Its very easy .. i added Oyster sauce and hoisin suace and some of fresh ginger and a cup of noodles boild water … And the result was so delicious..
Delish! Very much like take-out, in a good way. Didn’t change anything except for doubling the recipe, which for us yielded 5 servings. Also 5 thumbs up and requests to make again next week.
Made this tonight, and it was great. As is often the case, we tweaked your serving sizes (for two large males, your serving sizes are often a bit small, which is understandable). We were meal prepping, so we quadrupled the recipe, in order to be absolutely sure it made a full 10 servings for the work week. We also used plain old spaghetti noodles to make this a little simpler and cheaper.
We easily got 10 pretty full meal prep containers out of the quadrupled recipe (even if it barely fit in our big soup pot when it came time to cook everything together). It felt and tastes like it should be a cheat meal, but putting the recipe into MyFitnessPal, I was amazed when our portions came out to only 298 calories. There was a little more heat and salt/garlic than I was expecting, which wasn’t necessarily bad, but we’ll likely try halving the amount of the chili garlic sauce next time. Otherwise, this was quite the unexpected treat for the week.
We really enjoyed this dish! Have been a fan of your recipes for a few years now, thank you for this wonderful blog! I especially appreciate the step by step photos.
I had to leave out the chili garlic sauce bc I can’t handle the spice with my acid reflux.
Do you have any non spicy recommendations to replace that?Â
Thanks!!
I would suggest using the sauce from my Garlic Noodles recipe instead. :)
This is a great recipe. My husband is a staunch meat eater. I added 1/2 pound of ground beef for him and added a little more broccoli. Instead of noodles I put it over jasmine brown rice. I am definitely adding this into the rotation.
Even better than take out! I doubled up the mushrooms and added extra liquid ingredients for more sauce. Super quick and easy and, best of all, delicious!Â
I made this tonight and it was a huge disaster with the rice noodles all sticking together and not nearly enough sauce
This was the first recipe that I have made from your website. It was excellent! I loved the balance, and it was incredibly easy to pull together. I used udon noodles that I had on hand and also added green beans. Will continue to make over and over again. Looking forward to trying another recipe soon!
We made this tonight, and the whole family loved it. The only changes we made was halving the chili garlic sauce (we’re sensitive to heat) and using green peas instead of mushroom, since my son doesn’t like mushrooms. It was a HUGE hit. My son asked how long until I make it again! Personally, I couldn’t believe how easy and fast it was to prepare. Thank you Beth!
This is fabulous! Â I used brown rice spaghetti from Aldi and added scrambled eggs. Â This recipe is another keeper! Â Many thanks!
The fourth recipe from BudgetBytes I’ve made and it (like the others) was amazing. Didn’t change anything. My husband who is super picky, especially with Asian inspired food, enjoyed this and the others.
We love this recipe. Make it exactly except 1/2 of chili sauce. This taste restaurant quality. Great taste, very economical. Made it every Week for 4 weeks. Will continue this tradition..
I used zucchini noodles added some cashews doubled the sauce and this turned out AMAZING!!
So Easy. Loved it. I used what vegis I had. Mushrooms, cabbage and asparaguses. and some Asian noodles I had in the pantry. Perfect.
This was so good! I sauted diced onion in a little butter before adding the mushroom and broccoli. I also added some chopped roast chicken that I had in the fridge and used bean noodles as this is what I had on hand. As I didn’t have any of the garlic chilli sauce on hand, I used a little bit of crushed garlic and crushed chilli instead.
Will make it again, probably tonight :D
This was super delicious and simple! A great homemade takeout recipe. :)
this was awesome!!! made this with a few modifications:
did not use broccoli, but added some dry (soaked) shitake mushrooms.
it was perfect!!
I should mention a rice noodle trick, since I make these often…don’t cook the noodles. Soak them in hot water for maybe 30 minute or so to soften them up a bit, then they will cook in the sauce when they are added to the pan and heated through. This stops the noodles from overcooking and breaking up as some people have mentioned!
I am actually eating a batch of this now, and thought I would share to tip. This week’s batch has: mushroom, broccoli, onion, red pepper, and tempeh for some protein
Thanks for that tip!!
I’m with Laura. Since finding this recipe, I make it regularly for lunches at work. Any vegetable will work – onion, peppers, carrots, beansprouts, snow pea pods, green beans, and the list goes on. If I don’t have any fresh veggies on hand to make it, I use some frozen Asian mix vegetables I get from Sam’s club. This is a great recipe that is perfect to clean out the veggie drawer!
I can’t tell you how many times I’ve made this for myself for lunches for the week. I just use up whatever veggies I have in the fridge – fresh broccoli and carrots usually, but today I had some green beans and peas left over from dinners for the week so I used those instead.I almost always use angel hair pasta because I like it a lot. Today I had some thin sliced beef in my fridge waiting to be cooked, so I gave that a quick stir fry and set it aside. The green beans were fresh so while the noodles were boiling I sauteed those in the leftover meat juices/oil mixture. I made a double batch of sauce because I used a LOT of veggies – like a lot. I almost always use low sodium soy sauce so I feel less guilty about eating this all week for lunch!! My favorite thing about this recipe is how versatile it is. Really, no matter what you put in it, you can’t go wrong. That sauce is delicious.
Where can I get those plates?? lol
Those are from Anthropologie! I just checked and it looks like they don’t carry that design anymore, but they do have a bunch of cool new styles!
Made this but we’re more of a garlic family than a ginger one so we swapped fresh ginger for powdered ginger and fresh minced garlic instead of powdered. It was great! If you have meat eaters in the family, pair it with teriyaki chicken. My husband LOVED it!!!
This recipe is one of our favorites now! We add some seitan strips and it’s a vegetarian feast. The 4 servings always becomes 2!
I made this and liked it so much I made it again the next morning for breakfast! Â I didn’t have any fresh mushrooms, instead I took frozen asian veggie mix and heated that up in the beginning after the garlic . Â I used a ton of veggies, like a whole pan full.Â
I didn’t have any rice noodles, just used regular pasta. Â I added some of the starchy pasta water to the pan to help emulsify the sauce.
Really delicious! Â I had almost ordered in chinese food, saved a ton of money and satisfied my craving. Â
My local grocery didn’t have any sort of ‘wide rice noodle’ like the ones pictured above, but they did have udon noodles. I was a bit hesitant at first after having read what this recipe had to say about the noodles suggested, but I went ahead and gave the udon a try and they worked out great! I was very pleased with this recipe and can’t wait for lunch break tomorrow to finish it off!
I’ve been following your blog for months but this is the first recipe I’ve tried. Delicious! My only problem is my rice noodles broke into little pieces as I was stirring them with the broccoli and mushrooms, so it didn’t turn out quite as pretty as in your photos. Maybe I overcooked them?
This looks really good, I have a recipe that is similar to this. Great for quick dinners!
Yummy! This looks so delicious and simple, Beth! I absolutely love stir fry noodles and I think I’ll have to give your recipe a try. ;-)
We made this last night for dinner and it was delicious! And we have leftovers. Only suggestion would be to remove the part in the recipe about following the instructions on the package to cook the noodles. We bought the same exact noodles and the noodles were very undercooked. Next time we will taste before tossing together with the other ingredients.
I messed up and cooked the noodles too much at the beginning, so they got mushy in the stir fry. I boiled them for 7 minutes (high heat, rolling boil) but I will watch them more carefully next time. Or maybe I’ll use fettuccine instead of rice noodles. The dish was still delicious, though! I like things spicy so I added an extra tbsp of the chili garlic sauce. Yum!
Thank you for explaining the toasted sesame oil…that helped tremendously. I’m making this tonight & can’t wait to try it. I think it will be a new staple in my meal planning, or lack there of.
My husband and I made this last night and it was delicious! We added snow peas, red bell peppers, and shrimp. We both thought that some chopped peanuts would be good sprinkled on top for some crunch. Thanks for another great recipe!
Made this last night. I have been a huge fan of your approach and recipes. This is one of the best. So incredibly easy and fast. Even appreciated by my mushroom hating son, who overloaded on the broccoli which left more mushrooms for us. Thank you. Love getting the ready access to reasonable, healthy, economical meals with a Louisiana/Southwest Flair.
Made this tonight. Used less sugar, added some canned baby corn, and used a yellow onion instead of the green onion. I skipped the toasted sesame oil and I could tell! It didn’t taste as good as it could have!
Made this tonight. Used carrots instead of mushrooms, and added some shrimp. It was delicious and easy and I will definitely make it again!
That sounds delicious. I LOVE shrimp!!! :-)
Super delicious!!! I added a sliced red bell pepper for some extra veggies/colour. Thanks for another amazing recipe.
Hey, recently found your website and am really enjoying the flavorful, low cost recipe ideas.
Tried this for dinner today. Used criminis cut in large chunks rather than slices. It turned out really good. Leftovers for lunch tomorrow.
Thanks again and keep the cooking ideas coming!
Oh, this looks great! I might try it with soba noodles.
This was the perfect dinner recipe for last night. It came together super fast and was delicious! I used regular onions instead of green and criminis instead of white mushroons because that was what I had on hand. Both my boyfriend and I loved it and I will make it again soon!
This looks great! I am trying to cut down on soy and sodium. Do you ever use coconut aminos instead of soy sauce or have any other suggestions?
I haven’t, but several people have mentioned in comments that they use coconut aminos as a soy sauce sub. I just don’t know if it’s a 1:1 ratio or not.
I find liquid aminos to be a little bit more potent than soy sauce, myself, but I think they do a better job at bringing out the other flavors of the dish.
Where do you determine the pricing? It is very off. I love the recipe however.
These are the prices I pay from my receipts. Prices will vary from region to region, store to store, and even day to day. To see a cost comparison of total weekly grocery bills versus the itemized quantity used pricing that I do for individual recipes, check out some of my Weekly Recaps from my SNAP Challenge. They show both ways of pricing.
So many calories :(
Not sure what you are talking about. Using an online calculator, I got each serving was under 200 calories. That seems low, so I think some of the figures might have been off, but even if a serving was double that, it is quite reasonable for a meal.
??? I entered it in My Fitness Pal and it comes out to 330-350 calories per serving depending on pasta used. Pretty reasonable for a meal I think.
Fantastic and so simple, now I wish I had broccoli to actually make it tonight.
Will save this for later :)
Green beans, brussels sprouts, or asparagus would be just as good!
Yummmy! Thai food is one of my favorites. My family will go crazy for this one.