Cashew nuts add crunch to this vibrant vegetable stir-fry.
Ingredients
- 1 x 450g pkt long-life hokkien noodles
- 2 teaspoons vegetable oil
- 1 x 125g pkt raw unsalted cashews
- 1 garlic clove, crushed
- 2 long red chillies, deseeded, thinly sliced lengthways
- 1 x 425g can Chinese mixed vegetables (Trident brand), drained
- 1 x 425g can straw mushrooms (Osha brand), drained
- 1 bunch baby choy sum, washed, dried, cut into thirds
- 1 x 235g jar stir-fry sauce
Method
- Step 1Place noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 3 minutes. Use 2 forks to gently separate the noodles. Drain.
- Step 2Meanwhile, heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Add cashews and cook, stirring, for 1 minute or until toasted. Transfer to a plate.
- Step 3Heat remaining oil in the same pan over high heat. Add the garlic and chilli and cook, stirring, for 1-2 minutes or until aromatic. Reduce heat to medium. Add the noodles, mixed vegetables, mushrooms, choy sum and sauce and cook, stirring, for 2-3 minutes or until heated through.
- Step 4To serve, spoon into serving bowls and sprinkle with cashews.
- High fibre
- Vegetarian
Nutrition
2675 kj
Energy
26g
Fat Total
3.5g
Saturated Fat
13g
Fibre
19g
Protein
85g
Carbs (total)
All nutrition values are per serve
Notes
Prep & Cooking: 20 mins (+10 mins cooling time)
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
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