Simple weekday vegetable and nut stir fry
Serves 3 – 4
350g egg noodles (or rice noodles)
1 tablespoon rapeseed oil (or olive oil)
handful of button mushrooms, quatered
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, thinly sliced
2 handfuls of fresh spinach or pak choi
2 garlic cloves, thinly sliced
1 thumb sized piece of fresh ginger, grated
1/2 red chilli, sliced very thinly
4 – 5 tablespoons low salt soy sauce or tamarin
200g sweet and salty cashews (see recipe below)
Boil the egg noodles according to packet instructions
Drain using a colander and leave to cool.
Meanwhile, fry the onion, mushrooms, peppers, garlic, ginger and chilli with the rapeseed oil for 5 minutes.
Add the noodles to warm along with the spinach and soy sauce. Give it a few more minutes. The vegetables should stay fairly crunchy.
Add the sweet and salty cashews and serve immediately.