This vegan dish of stir fried vegetables with noodles and toasted cashews is simplicity itself, a budget, healthy meal that takes just 15 minutes to prepare. It is also gluten free if you make sure you use rice noodles. You can chuck pretty much any crunchy vegetables into this. I often use carrots or greens, peas and green beans too.
Stir fried vegetables with noodles and toasted cashews
2-3 tbsp sesame oil
2-3 tbsp soy sauce
One heaped tsp Marigold vegan stock
1 chopped onion
2 celery sticks, chopped into matchsticks
1 red pepper sliced
Half a head of broccoli, chopped into small florets
200g mushrooms, sliced
100 g cashew nuts, toasted for a few minutes in a dry frying pan
Heat 2 tbsp of sesame oil in a wok or large frying pan. Add the onions and celery and stir fry for a couple of minutes, then throw in the rest of your vegetables. Keep stirring and tossing the veg over quite a high heat for a few more minutes, depending on how crunchy you like your vegetables.
Meanwhile, cook and drain the rice noodles. This should only take 4 minutes or so in boiling water. Add your soy sauce and stir, then add the stock dissolved in enough hot water to barely cover your veg. Stir thoroughly and taste. Add the extra spoonful of sesame oil and more soy sauce to taste. Stir in your noodles and serve immediately with your toasted cashews sprinkled on top.
This dish of stir fried vegetables with noodles and toasted cashew nuts is super healthy and easy. If you like you can add some ginger for a bit of a kick too.
For more of my frugal recipe ideas see my recipe page.