The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Hoisin Mushroom & Cashew Noodles
Earthy chestnut mushrooms take centre stage in this Asian-inspired noodle dish, stuffed with edamame, garlic, ginger and hoisin. Pak choi brings a hit of green; cashews add a delicious nuttiness.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 3 spring onion
- 20g cashew nuts (use half) (Nuts)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 120g chestnut mushrooms (use half)
- 2 pak choi
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 100g edamame beans (use half) (Soya)
Nutritional Information
Calories: 500
Protein: 22g
Carbs: 59g
Fat: 21g
Ingredients
- 120g chestnut mushrooms
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 100g edamame beans (Soya)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 20g cashew nuts (Nuts)
- 3 spring onion
Nutritional Information
Calories: 476
Protein: 19g
Carbs: 55g
Fat: 20g
Sticky Hoisin Mushroom & Cashew Noodles
Earthy chestnut mushrooms take centre stage in this Asian-inspired noodle dish, stuffed with edamame, garlic, ginger and hoisin. Pak choi brings a hit of green; cashews add a delicious nuttiness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Prep the veg
- Thinly slice the mushrooms and spring onions
- Trim and cut the pak choi into bite-sized pieces
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under warm water
Build the dish
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 5-6 mins until soft and golden
- Add the cashews and pak choi, cook for 30 seconds, then add the ginger & garlic paste, Asian paste and hoisin sauce
- Simmer together for 1-2 mins until the sauce has thickened and the pak choi has softened
Last bits & plate up
- Add the cooked noodles and edamame to the mushroom pan and mix well. Season with salt and pepper
- Add a splash of water, if necessary, to loosen the sauce
- Serve the noodles in bowls, and scatter over the spring onions
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