Remove stems from mushrooms; reserve for later use. Cut each mushroom cap into quarters. Heat 1 Tbsp. oil in large saucepan on medium heat. Add quartered mushroom caps; cook 6 to 7 min. or until tender, stirring frequently. Remove from pan; reserve for later use.
Add remaining oil to pan along with the bacon, yellow onions, garlic and reserved mushroom stems; cook 5 to 7 min. or until vegetables are evenly browned, stirring frequently. Add chicken broth; stir. Bring to boil; simmer on medium-low heat 15 min.
Strain broth mixture, discarding strained solids. Return broth to pan. Bring to boil. Add broccoli, soy sauce and Worcestershire sauce; stir. Cook 4 min. Add noodles and reserved quartered mushroom caps; stir. Cook 1 min. or until heated through, stirring occasionally. Top with green onions.
Prepare using frozen broccoli florets.
Add a few dashes of Sriracha sauce (hot chili sauce) or hot chili oil to the cooked broccoli mixture along with the cooked noodles and mushrooms.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.