Cashew nut & vegetable noodle stir fry
A veggie stir fry option to help keep you and your family healthy
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 15 mins
Vegetarian
- Heat 2 tbsp oil in a large pan or wok, add all the vegetables, toss and cook for 5 minutes. Cook the noodles according to packet instructions, drain and toss with the vegetables, cashew nuts and a splash of water. Dress with soy sauce, sesame oil and sweet chilli sauce at the table.
Know-how
Use whatever vegetables are popular with the family; carrots, peppers, baby corn or sugar snaps all work well.
Per serving
794 kcalories, protein 28.3g, carbohydrate 87.3g, fat 39.2 g, saturated fat 3.8g, fibre 6.4g, salt 0.58 g
Recipe from olive magazine, October 2005.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4237/
Your binder
Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- vegetable oil
- 1 onion , finely sliced
- 2 garlic cloves , crushed
- 5cm piece of ginger , peeled and diced
- 500g broccoli
- 200g baby corn
- 400g dried egg noodles
- 200g cashew nuts
- soy sauce , sesame oil and sweet chilli sauce to serve
Search Good Food
Advertiser Links
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 15 mins
Vegetarian
Ingredients
- vegetable oil
- 1 onion , finely sliced
- 2 garlic cloves , crushed
- 5cm piece of ginger , peeled and diced
- 500g broccoli
- 200g baby corn
- 400g dried egg noodles
- 200g cashew nuts
- soy sauce , sesame oil and sweet chilli sauce to serve
Per serving
794 kcalories, protein 28.3g, carbohydrate 87.3g, fat 39.2 g, saturated fat 3.8g, fibre 6.4g, salt 0.58 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
