Pan-fried noodles with vegetables and cashew nuts


Ingredients 17
Servings 6
Time

Ingredients

  • 100
    ml
    olive oil
  • 20
    ml
    sesame seed oil
  • 100
    g
    yellow, green and red peppers, seeded and cut into strips
  • 100
    g
    mangetout
  • 100
    g
    fresh oyster mushrooms
  • 50
    g
    aubergines, cut into strips
  • 115
    g
    baby corn
  • 5
    ml
    tabasco sauce
  • 30
    ml
    balsamic vinegar
  • 5
    ml
    grated ginger
  • 3
    cloves garlic, crushed
  • 25
    g
    cashew nuts, lightly chopped
  • 500
    g
    noodles, cooked according to packet instructions
  • 60
    ml
    sesame seeds
  • 15
    ml
    chopped chives
  • 2
    spring onions, thinly sliced
  • coriander leaves
 

Method

 
Heat a little olive oil with sesame oil in a wok or pan and stir-fry peppers, mangetout, mushrooms, brinjals an corn lightly. Season with tabasco sauce, balsamic vinegar, ginger and garlic. Oven-roast cashew nuts at 180 ºC for 15 to 20 minutes, or until golden brown, then set aside. Add noodles and remaining olive oil to vegetables in pan and continue stir-frying for a few minutes. Pile into bowls and garnish with cashews, sesame seeds, chives, spring onions and coriander.
 

Read more on: roast  |  shallow-fry  |  fruit
 

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