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Plated meal

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 flavourful sauce.

Nutrition Per Portion

  • Calories

    577

  • Carbs

    85.5g

  • Fat

    18g

  • Fibre

    6.3g

  • Protein

    22.4g

  • Sugar

    17.4g

  • 0.0 min

    Bring a pan of hot water to the boil.

  • 0.5 min

    Mince the garlic.

  • 1.0 min

    Finely slice the brown onion.

  • 1.5 min

    Slice the white parts of the spring onion thinly and chop the green parts and set aside.

  • 2.0 min

    Thinly slice the mushrooms and set aside.

  • 2.5 min

    Mix the soy sauce, fish sauce, brown sugar,and water in a small bowl.

  • 3.0 min

    Heat a wok or pan on high heat.

  • 3.5 min

    Add the peanut oil to the wok/pan and heat.

  • 4.0 min

    Add all of the cashews to the pan and fry for a few minutes until they turn brown.

  • 6.0 min

    Remove the roasted cashews from the pan and leave on a paper towel to rest.

  • 6.5 min

    In the same pan add a little more oil, add the mushrooms and season with salt and pepper.

  • 7.0 min

    Cook the mushrooms for 3-4 until golden brown.

  • 10.0 min

    Remove the mushrooms and set aside with the cashews.

  • 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.

  • 11.0 min

    Remove the now boiling pan of water from the heat, add the egg noodles and cover.

  • 12.0 min

    Add the broccoli and red pepper and continue to stir-fry for 1-2 mins.

  • 14.0 min

    Add the mushroom and cashew mixture and the white parts of green onions into the wok/pan.

  • 14.5 min

    Add the sauce to the wok/pan.

  • 15.0 min

    Drain the egg noodles.

  • 15.5 min

    Add the noodles to the wok and toss all of the ingredients to coat them evenly in the sauce.

  • 17.0 min

    Garnish with remaining spring onion and serve.

  • Ingredients

    Broccoli

    cut into small florets

    Red Capsicum

    julienne

    Dried Egg Noodles

    Spring Onion

    sliced

    Button Mushrooms

    thinly sliced

    Cashews

    Dried Chilli Flakes

    Use according to taste

    Brown Onion

    thinly sliced

    Garlic

    minced

    Peanut Oil

    Water

    20ml per person

    Brown Sugar

    Fish Sauce

    Thick Sweet Soy Sauce

    Soy Sauce

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