Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership + Workshops 12 month plans only. Offer ends 20/05/2025. See terms.
Join now
Mushroom, cashew and black bean stir-fry

Mushroom, cashew and black bean stir-fry

8
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Dry rice noodles

200 g

Raw cashews

¼ cup(s), (40g)

Mushrooms

500 g, thickly sliced

Vegetable mix, non-starchy, cooked without added fat

400 g

Black bean stir-fry sauce

⅓ cup(s), (90ml)

Dried chilli flakes

1 tsp

Oil spray

1 x 3 second spray(s)

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.

Notes

TIP: You could use any mushrooms you like in this stir-fry – try oyster mushrooms for a more delicate flavour, or shiitake mushrooms for a richer, buttery flavour.

You might like

You might like