Veggie Cashew Stir-Fry
with Egg Noodles
Fall in love with this classic American-Chinese dish of tender vegetables and toasted cashews enriched in a sweet and flavourful sauce.
Bring a pan of hot water to the boil.
Mince the garlic.
Finely slice the brown onion.
Slice the white parts of the spring onion thinly and chop the green parts and set aside.
Thinly slice the mushrooms and set aside.
Mix the soy sauce, fish sauce, brown sugar,and water in a small bowl.
Heat a wok or pan on high heat.
Add the peanut oil to the wok/pan and heat.
Add all of the cashews to the pan and fry for a few minutes until they turn brown.
Remove the roasted cashews from the pan and leave on a paper towel to rest.
In the same pan add a little more oil, add the mushrooms and season with salt and pepper.
Cook the mushrooms for 3-4 until golden brown.
Remove the mushrooms and set aside with the cashews.
Add the garlic, onion and as much of the dried chillis you are comfotable with to the pan and cook until fragrant.
Remove the now boiling pan of water from the heat, add the egg noodles and cover.
Add the broccoli and red pepper and continue to stir-fry for 1-2 mins.
Add the mushroom and cashew mixture and the white parts of green onions into the wok/pan.
Add the sauce to the wok/pan.
Drain the egg noodles.
Add the noodles to the wok and toss all of the ingredients to coat them evenly in the sauce.
Garnish with remaining spring onion and serve.
Broccoli, cut into small florets
Red Capsicum, julienne
Dried Egg Noodles
Spring Onion, sliced
Button Mushrooms, thinly sliced
Dried Chilli Flakes
Brown Onion, thinly sliced
Thick Sweet Soy Sauce
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