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Vegetable Stir-Fry Recipe

Name: Vegetable Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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