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Cashew Chow Mein

Cashew Chow Mein

Brought to you by: OcadoLife
    4 serving
5.0 8 ratings Review this recipe

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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  • 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


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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