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Vegetable Stir-Fry Recipe

Vegetable Stir-Fry recipe


This is a yummy dish with lots of veggies and nuts. It has noodles, cashews, and pineapple. You cook it in a pan and mix it all up. It's sweet and a little sour too!


100 g wok noodles
50 g cashew nuts, unsalted
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
1 large courgette, thinly sliced
100 g broccoli florets
100 g mushrooms, sliced
1 tbsp rapeseed oil (15 g)
1 tbsp honey (15 g)
3 tbsp soy sauce (45 g low sodium)
1 tbsp rice vinegar
150 g pineapple chunks, drained
1 tbsp sesame seeds


Cook the wok noodles according to the package instructions, drain, and set aside.
Toast the cashew nuts in a dry pan until golden, then chop roughly and set aside.
Heat the rapeseed oil in a wok or large pan over medium heat. Add the onion and cook for 2-3 minutes until softened.
Add the carrots, courgette, and broccoli to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Stir in the mushrooms and cook for another minute.
Mix in the honey, soy sauce, and rice vinegar. Cook for 2 minutes, tossing until the vegetables are well coated.
Add the pineapple chunks to the pan and stir until heated through.
Serve the stir-fried vegetables over the cooked noodles. Sprinkle with toasted cashew nuts and sesame seeds.

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