- Recipes
- Cashew Chow Mein
Cashew Chow Mein
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4 serving
Prep time:
Cook time:
Serves: 4
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.
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Ingredients
- 1 tbsp sunflower oil
- 4 cm ginger, peeled and grated
- 4 cloves garlic, finely sliced
- 4 spring onions, finely sliced
- 200g Tenderstem® broccoli
- 1 handful cashew nuts
- 4 tbsp dark soy sauce, to taste
- 4 tsp sesame oil
- 2 tsp Chinese five spice
- 1 pinch caster sugar
- 600g straight-to-wok noodles (vegan if required)
- ½ tsp sesame seeds
- 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.
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