Mushroom, cashew & black bean stir-fry
10
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Toasted cashews add flavour and crunch to this simple veggie stir-fry.
Ingredients
Rice Noodles, dry
200 g
Cashew Nuts
60 g
Mushrooms
500 g
Stir fry mixed vegetables
320 g
Blue Dragon Black Bean Stir Fry Sauce
80 g
Calorie controlled cooking spray
4 spray(s)
Chilli flakes
1 teaspoon(s), level
Instructions
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.
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