Cook the noodles according to the packet instructions, then
drain and refresh in cold water (this stops them from over-
cooking) and place to one side.
On a chopping board, peel and finely slice the onion, then
peel and finely chop the garlic.
Peel the ginger using a teaspoon, then chop into
matchsticks. Pick the coriander leaves and finely chop the
stalks.
Cut the broccoli florets off the stalk, halve any larger florets,
then thinly slice the stalk. Halve the pepper, scoop out the
seeds and pith with a teaspoon, then slice into strips.
Cut the tofu into rough 2cm cubes. Using a speed-peeler,
peel the carrot lengthways into long ribbons.
Trim and halve the chilli lengthways (if using), then run a
teaspoon down the cut side to scoop out the seeds and
white pith. Finely slice at an angle, then wash your hands
thoroughly.
Place a wok or large non-stick frying pan on a medium heat,
add the cashew nuts, and toast until golden, stirring
regularly. Tip into a small bowl.
Place the pan back on a high heat and drizzle in 1
tablespoon of vegetable oil. Add the red onion, garlic, ginger
and coriander stalks, then fry for 2 minutes, or until lightly
golden, stirring regularly.
Throw in the broccoli, pepper, tofu and mangetouts, and fry
for 2 minutes, stirring regularly.
Stir in the spinach and allow it to wilt, then add the noodles
and carrot ribbons. Toss well for a minute to heat through.
Squeeze over the juice from half the lime, add 1 teaspoon of
sesame oil and 2 tablespoons of soy sauce, then toss to
coat.
Sprinkle over the sliced chilli (if using), toasted nuts and the
reserved coriander leaves, then serve with lime wedges for
squeezing.
Serving
Suggestions
In a Bowl
Originally Submitted
9/14/2016
0 Out of 5 from
0 reviews
You can add this Vegetable Stir Fried Noodle recipe to your own private DesktopCookbook.
