Mushroom, cashew & black bean stir-fry
Rice Noodles, dry
60 g, unsalted
500 g, chestnut, thickly sliced
Stir fry mixed vegetables
Blue Dragon Black Bean Stir Fry Sauce
80 g, (4 tablespoons)
Calorie controlled cooking spray
1 teaspoons, level
- Prepare the rice noodles to pack instructions, then drain and set aside.
- Heat a large nonstick wok or frying pan over a high heat and toast the cashew nuts for 1-2 minutes. Remove from the wok and set aside to cool slightly before roughly chopping.
- Mist the wok with cooking spray and stir-fry the mushrooms and chilli flakes for 10 minutes until the mushrooms are tender and golden – you may need to add a splash of water to stop the mushrooms from sticking.
- Add the prepared vegetables to the wok and stir-fry for 5 minutes, then add the noodles, toasted cashews and black bean sauce. Stir-fry for 1-2 minutes until well combined, then serve.