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Toasted Cashew Stir Fry With Noodles's picture
  Cashew pieces 4 Ounce (125 Gram)
  Sunflower seeds 2 Ounce (50 Gram)
  Shoyu 2 Teaspoon
  Sunflower oil 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  French beans 8 Ounce, sliced (225 Gram)
  Celery sticks 3 , sliced
  Mooli 4 Ounce, diced (125 Gram)
  Carrots 2 , diced
  Mushrooms 8 Ounce, wiped and quartered (225 Gram)
  Bean sprouts 4 Ounce (125 Gram)
For the sauce:
  Vegetable stock 5 Fluid Ounce (150 Milliliter)
  Shoyu 1 Tablespoon
  Lemon 1⁄2 , juiced
  Concentrated apple juice 1 Tablespoon
  Chinese 5 spice 1 Teaspoon
  Arrowroot 1⁄2 Teaspoon
  Whole meal noodles 8 Ounce (225 Gram)

1. Combine seeds and nuts in a bowl, and microwave them for 4 minutes until they get toasted. Alternatively they can be toasted in conventional oven at gas mark 6,400°F (200°C) for about 5-7 minutes. Check the seeds and nuts at set intervals to avoid burning.
2. Stir in 2 tsp of shoyu into the toasted nuts and microwave them for half a minute or cook in conventional oven for 2 minutes. Allow the mixture to cool.
3. In the meanwhile, clean and prepare all other vegetables, and keep garlic and oil ready.
4. Combine all ingredients in a bowl.
5. Take a large frying pan or wok, heat oil, and saute garlic, celery, beans, carrots and mooli for about 4 by stirring continuosly.
6. Stir in beansprouts and mushrooms and saute for another 2 minutes.
7. Spoon the mushroom mixture over the sauce, stir it well and simmer for about 1-3 minutes until the sauce thickens and gets coated around vegetables.
8. Stir in toasted seeds and nuts and blend well.
9. For cooking noodles - boil a large pan of salted water and stir in noodles, and cook for 3-4 minutes until noodles get soft. Drain well before serving.

10. Serve the toasted stir fry with noodles.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Gourmet, Healthy
Cook Time: 
30 Minutes

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