A Chinese vegetable and cashew nut stir fry with noodles

Cashew Nut & Vegetable Stir Fry Recipe

25 Minutes
Serves: 2

A delicious vegetarian dish , sauted nuts, chilli, garlic, cucumber, carrots, spring onions and bell peppers, coated in a white wine, black bean and soy sauce. This delicious stir-fry is placed on a bed of soft noodles

Recipe Ingreds

Stirfry

  • 1 whole bell pepper (green)
  • 2 tbsp black bean sauce
  • black pepper (to taste)
  • 1 whole carrots
  • 170 grams cashew nuts
  • 1 stick celery
  • 0.5 whole cucumber
  • 120 grams egg noodles
  • 1 whole fresh chilli
  • 1 cloves garlic
  • salt (to taste)
  • 2 tbsp soy sauce
  • 4 whole spring onions
  • 1 tbsp sunflower oil
  • 15 ml white wine

Recipe with pictures Steps

1

  • wash and finely chop the chilli
  • peel and crush the garlic using the garlic crusher or chop finely
  • peel the cucumber and chop into matchsticks
  • peel and cut the carrots into matchsticks

2

  • half fill a medium pan with water and boil
  • add a spot of olive oil and a pinch of salt to the boiling water
  • place the noodles in the hot water
  • cook the noodles till soft

3

  • wash and finely slice the spring onions
  • wash and chop the celery
  • wash and slice the peppers into strips
  • In a small bowl mix the wine, bean and soy sauce together

4

  • Heat the wok
  • add the oil
  • add the garlic, chopped chilli and the cashew nuts
  • cook for 2 minutes

5

  • add the peppers, carrots, cucumber and spring onions to the wok
  • cook for 5 minutes
  • add the black bean mixture
  • cook for 5 minutes
  • season with salt and pepper

6

  • drain the noodles and wash, place back into the pan and warm through on a low light
  • place the noodles in individual serving dishes
  • place the stir fry on top

Recipe Utensils

  • 1 chopping board
  • 1 fish slice
  • 1 Garlic crusher
  • 1 large knife
  • 1 large pan
  • 1 sieve
  • 1 small bowl
  • 1 wok

About our vegetarian cashew nut stir fry recipe with noodles

This recipe offers a delightful fusion of flavours and textures, ideal for those bustling worknights when time is of the essence. Combining vibrant vegetables with tender noodles, it promises both nutrition and convenience in every bite. From the quick preparation to the wholesome ingredients, this dish embodies simplicity without compromising taste. With its balanced blend of spice and freshness, it stands as a testament to the ease of healthy eating, making it an ideal go-to for busy evenings when a nourishing dish is essential.

How to make Chinese vegetable and cashew nuts stir fry

To make this dish, cut the carrots, bell peppers and cucumber into batons, sliced the celery and spring onions. Heat the oil  and add the crushed garlic, chopped chillies and nuts,  fry for 2-3 minutes, add the other ingredients and quickly cook till the vegetables are tender. Mix the white wine, black bean and soy sauce and pour into the wok  cook for a few minutes and serve

Recipe tips

  • Always prepare the vegetables before you start to make the dish, organise them in the order you are going to pop them in the pan

Veggie stir-fry ingredients

vegetables - we use bell pepper, carrots, celery, cucumber and spring onions, but this is a great dish to clear out the fridge of veggies as you can use any none root vegetables to this dish 

nuts - cashew are the best for this dish, if you don't have any then tofu would be a better replacement

Stir fry sauce - black bean and soy sauce and white wine

Accompaniment - egg noodles you can use any type of noodle for this recipe


Flavour profile

The black bean sauce gives this dish a strong savoury or umami taste, with the chilli adding a touch of heat. It has a nice set of textures with the crunch of the vegetables and cashews and the softness of the noodles.


When to make veggie cashew and vegetable stir-fry

This dish is ideal for an easy evening meal, and suitable all year round. It can be served on its own or with a bed of fresh noodles. This tasty meal is great for vegetarians, ideal if you are eating healthily as it is packed full of nutritious veggies and will help you towards your five a day. This dish is cheap to cook, the only expensive ingredient is the cashews but relative to a meat it is still cost effective and adds a great hit of protein. It is also suitable for vegans if you ensure you have a vegan friendly black bean paste which are readily available in the supermarkets. Its ideal if your short on time and motivation after a busy day at work

What to serve with vegetarian cashew stir fry?

We eat this dish with noodles, but you can serve it with other side dishes such as white or brown rice, or even on its own if you are on a low carb diet.


What makes our stir fry vegetables the best?

The combination of crunchy cashews and fresh vegetables  creates a flavour filled dinner packed full of vitamins and minerals, which are beautifully complimented by the white wine, black bean and soy sauce

Frequently asked questions for vegetable stir fry


QuestionsAnswers

What should I put in a stir fry?

Most vegetables are suitable, the most commonly used are bell peppers, mangetout, carrots, broccoli, mushrooms, baby corn, spring onions, water chestnuts, cucumber, asparagus, cabbage, cauliflower, Bok choy, and courgettes

Sauces to add flavour soy sauce, black bean sauce, hoisin sauce, wine, and sesame oil

Garnishes to add crunch, sesame seeds, cashew nuts, and peanuts 

What can I add to a stir fry to add flavour?

You can add flavour by adding, sauces, oils, ingredients and herbs and spices here are our suggestions

Sauces - soy, black bean, hoisin

Oils – sesame, chilli

Ingredients – chilli, garlic, ginger, lemon grass, citrus fruit

Herbs and spices – coriander, cardamom, cumin 

How do I make crispy stir fry vegetables?

Always pre-prepare your vegetables so they are ready to be added to the wok

Pre heat the wok so it’s nice and hot before you add the oil or vegetables

Cook them quickly on a high heat putting the vegetables that take longer to cook first Don’t overcook the vegetables

Other vegetarian cashew nut recipes

Ricotta stuffed Mushrooms

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