Cashew Chow Mein
By OcadoLife
Published on 05 January 2022
Whip up a vegan stir-fry in just 10 minutes with Katy Beskow's easy 'fakeaway' dish. Straight-to-wok noodles are used alongside fresh aromatics and healthy veggies to create a speedy supper packed with flavour. Add a handful of fresh coriander leaves, if you like, for an extra flourish.Time and servings
10 minsTotal time
4Servings
10 minsCooking time
Ingredients
- 1 tbsp of sunflower oil
- 4 cm of ginger, peeled and grated
- 4 cloves of garlic, finely sliced
- 4 spring onions, finely sliced
- 200 g of tenderstem® broccoli
- 1 handful of cashew nuts
- 4 tbsp of dark soy sauce, to taste
- 4 tsp of sesame oil
- 2 tsp of chinese five spice
- 600 g of straight-to-wok noodles(vegan if required)
- 0.5 tsp of sesame seeds
- 1 pinch of caster sugar
- 2 radishes, finely sliced
Method
Step 1
Heat the sunflower oil in a wok over a high heat until hot. Throw in the ginger, garlic and spring onions, then stir-fry for 1 min to infuse the oil.Step 2
Throw in the broccoli and cashew nuts, and stir-fry for 1 min.Step 3
Add the soy sauce, sesame oil, Chinese five spice and sugar, and stir-fry for 2 mins.Step 4
Add the noodles, separating them gently, then stir to coat the noodles in the sauce. Cook for a further 2 mins until the noodles are piping hot, then remove from the heat.Step 5
Scatter with the sesame seeds and radishes, and serve immediately.