In the mood for an Asian noodle stir fry? This one will hit the spot. The savoury crunch of the cashews, the caramelised texture of the mushroom and onion, the fresh satisfying flavour of the broccoli & zucchini oh and did I mention noodles? Need I say more? Let’s get to the recipe 🙂

If you wanna see the video version of the recipe click the link below:

Otherwise scroll down further for the full written recipe below.

Getting the ingredients together.

Frying up the Onion & Mushroom

Adding Carrot, Broccoli & Zucchini

Then the noodles and cashews

RECIPE:

Prep time: 10 mins Cook Time: 20 mins

Serves: 2 people

INGREDIENTS:

How to Prepare:

Get the rice noodles prepared as per packet instructions. Usually you will have to soak the pre-cooked noodles in boiling hot water for several minutes and then drain.
In a wok set to med-high, heat up oil and then add the onion and mushrooms. Saute’ them for a couple of minutes until onion is translucent.
Add the garlic and ginger and give it a stir. Then add in the broccoli, zucchini and water and stir until all combined. Then put the lid on the wok and let it steam lightly for 2 minutes to further cook the vegetables. If you prefer your broccoli and zucchini on the more crunchy side then you can skip the lid part.
Now stir in the grated carrot followed by the unsalted roasted cashews and the drained rice noodles. Add water as needed to prevent the vegetables from sticking but don’t add too much otherwise it can make it too soggy.
Now add in the Gluten Free Soy Sauce and Rice Vinegar. Stir well and simmer for about 2 minutes. Sprinkle with the sesame seeds.
I also like to add a sprinkle of green shallots across the top but that’s optional.

Bon Appetit!

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