Photo of Mushroom, cashew & black bean stir-fry by WW

Mushroom, cashew & black bean stir-fry

Points® value
Total Time
30 min
5 min
25 min
Toasted cashews add flavour and crunch to this simple veggie stir-fry.


Rice Noodles, dry

200 g

Cashew Nuts

60 g, unsalted


500 g, chestnut, thickly sliced

Stir fry mixed vegetables

320 g

Blue Dragon Black Bean Stir Fry Sauce

80 g, (4 tablespoons)

Calorie controlled cooking spray

4 spray(s)

Chilli flakes

1 teaspoon(s), level


  1. Prepare the rice noodles to pack instructions, then drain and set aside.
  2. 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.
  3. 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.
  4. 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.


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.