Cashew nut & vegetable noodle stir fry
A veggie stir fry option to help keep you and your family healthy
Difficulty and servings
Serves 4
Preparation 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.
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http://www.bbcgoodfood.com/recipes/4237/
Difficulty and servings
Serves 4
Preparation 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
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03 March 2012
Davina commented on this recipe
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