Mushroom, cashew and black bean stir-fry

Instructions

1. Prepare rice noodles following packet instructions, then drain and set aside.
2. Heat a large non-stick wok or frying pan over high heat and toast cashews for 1-2 minutes. Remove from wok and set aside to cool slightly before coarsely chopping.
3. Lightly spray wok with oil and return to high heat. Stir-fry mushrooms and chilli for 10 minutes or until mushrooms are tender and golden—you may need to add a splash of water to stop mushrooms from sticking to wok.
4. Add prepared vegetables to wok and stir-fry for 5 minutes. Add noodles, cashews and sauce, and stir-fry for 1-2 minutes or until well combined. Serve.