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Mushroom, Broccoli and Potato Noodle Bowl

Prep Time:

10 minutes

Cook Time:

10 minutes




  • 225g Rooster potato, cut into noodles
  • 1 teaspoon olive oil
  • 1 onion, sliced
  • 250g mushrooms, sliced
  • 200g green cabbage, shredded
  • 200g broccoli, trimmed into florets
  • 125 ml teriyaki sauce
  • 75 ml oyster sauce
  • 1 large garlic clove, crushed
  • 1-inch piece of fresh ginger, peeled and grated
  • 750 ml vegetable or beef stock
  • 6 spring onions, finely sliced
  • 1 red chilli, finely sliced
  • A small bunch of coriander, finely chopped


  1. Use a spiraliser gadget to cut the potato into noodles.
  2. Heat oil in a large saucepan and fry the onion until soft, add mushrooms and fry until golden.
  3. Add cabbage and broccoli and cook for 5 minutes and then stir in teriyaki sauce, oyster sauce, garlic, ginger and stock; cook for 5 minutes. Add po-tato noodles and boil for 5 minutes.
  4. Stir in spring onion, chilli and coriander before serving.
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