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.
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