Spicy vegetable noodles
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
There are few dinners faster than a stir-fry, and this one uses time-saving straight-to-wok noodles to make it even speedier
Ingredients
Cashew Nuts
50 g
Olive Oil
1 tablespoon(s)
Root Ginger
10 g, finely chopped
Garlic
2 clove(s), finely chopped
Chilli, green or red
1 individual, finely chopped
Broccoli, raw
300 g, halved
Mushrooms
370 g, sliced
Chinese 5 Spice
½ teaspoon(s), level
Balsamic vinegar
3 teaspoon(s)
Soy Sauce
3 tablespoon(s)
Medium noodles
600 g
Spring Onions
4 medium, finely sliced
Coriander, fresh
30 g, roughly chopped
Instructions
1
Toast the cashews in a frying pan over a medium heat, then chop and set aside.
2
Heat the oil in a nonstick wok or frying pan over a high heat and stir-fry the ginger, garlic and chilli for 1 minute. Add the broccoli and stir-fry for 3 minutes, adding a splash of water to prevent sticking. Add the mushrooms and stir-fry for 4 minutes until tender and golden.
3
Combine the Chinese five spice with the balsamic vinegar and soy sauce, then add to the wok along with the noodles. Stir-fry for 2 minutes then remove from the heat and stir though most of the spring onions and chopped coriander.
4
Divide between plates and serve garnished with the toasted cashews and the remaining spring onions and coriander.
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