25 minutes
Cashew Nut & Vegetable Stir Fry

Cashew Nut & Vegetable Stir Fry

Cashew nuts  sauted with chilli and garlic, then stir fried with a medley of delicious vegetables – cucumber, carrots, spring onions and bell peppers, to finish the stir fry is coated in a black bean sauce and served on a bed of noodles

How it's doneDirections

Step 1

  • Wash and finely chop the chilli. Peel and chop the garlic.
  • Peel the cucumber and chop into matchsticks
  • Peel and cut the carrots into matchsticks

 

Step 2

  • Wash and finely slice the spring onions
  • Wash and chop the celery
  • Wash and chop the bell pepper into matchsticks

Step 3

Mix the wine, bean sauce and soy sauce together

Step 4

Half fill a medium pan with water and boil, add a spot of olive oil and a pinch of salt to the boiling water. Add the noodles to the hot water

Step 5

Heat the wok, add the oil

  • Add the garlic and chopped chilli
  • add the cashew nuts cook for 2 minutes
  • Add the vegetables to the pan cook for 5 minutes
  • Add the sauce cook for 5 minutes
  • season with salt and pepper

Step 6

Drain the noodles and wash, place back into the pan and warm through on a low light

Step 7

Place the noodles in individual serving dishes, place the stir fry on top

What you needIngredients

Servings 2
Utensils
  • chopping board
  • large knife
  • wok
  • fish slice
  • small bowl
  • medium pan
Stir Fry
  • 1 tbsp sunflower oil
  • 1 fresh chilli
  • 1 garlic
  • 170 grams cashew nuts
  • 1/2 cucumber
  • 2 carrots
  • 1 stick celery
  • 1 spring onions
  • 1 bell pepper (green)
  • 1 tbsp soy sauce
  • 2 tbsp black bean sauce
  • 1 tbsp white wine
  • 2 portions egg noodles
  • pepper to taste
  • Salt to taste

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