Veggie Cashew Stir-Fry with Egg Noodles
- Spicy
- Asian
- Low Calorie
- Chinese
- Contains Nuts
- Contains Dairy
Fall in love with this classic American-Chinese dish of tender vegetables and toasted cashews enriched in a sweet and flavorful sauce.
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Nutrition Per Serving
- Calories 600
- Carbs 91.4g
- Fat 18g
- Fibre 6.3g
- Protein 22.4g
- Sugar 23.2g
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0.0 min
Bring a pan of hot water to the boil.
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0.5 min
Mince the garlic.
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1.0 min
Finely slice the brown onion.
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1.5 min
Slice the white parts of the spring onion thinly and chop the green parts and set aside.
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2.0 min
Thinly slice the mushrooms and set aside.
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2.5 min
Mix the soy sauce, fish sauce, brown sugar,and water in a small bowl.
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3.0 min
Heat a wok or pan on high heat.
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3.5 min
Add the peanut oil to the wok/pan and heat.
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4.0 min
Add all of the cashews to the pan and fry for a few minutes until they turn brown.
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6.0 min
Remove the roasted cashews from the pan and leave on a paper towel to rest.
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6.5 min
In the same pan add a little more oil, add the mushrooms and season with salt and pepper.
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7.0 min
Cook the mushrooms for 3-4 until golden brown.
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10.0 min
Remove the mushrooms and set aside with the cashews.
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10.5 min
Add the garlic, onion and as much of the dried chillis you are comfotable with to the pan and cook until fragrant.
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11.0 min
Remove the now boiling pan of water from the heat, add the egg noodles and cover.
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12.0 min
Add the broccoli and red pepper and continue to stir-fry for 1-2 mins.
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14.0 min
Add the mushroom and cashew mixture and the white parts of green onions into the wok/pan.
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14.5 min
Add the sauce to the wok/pan.
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15.0 min
Drain the egg noodles.
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15.5 min
Add the noodles to the wok and toss all of the ingredients to coat them evenly in the sauce.
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17.0 min
Garnish with remaining spring onion and serve.
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