Mushroom, cashew and black bean stir-fry
Dry rice noodles
¼ cup(s), (40g)
500 g, thickly sliced
Stir fry vegetables
400 g, prepared
Black bean stir-fry sauce
⅓ cup(s), (90ml)
Dried chilli flakes
1 x 3 second spray(s)
- Prepare rice noodles following packet instructions, then drain and set aside.
- 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.
- 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.
- 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.
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.