Are you feeling that rising anxiety of WTF’s for dinner this evening? Don’t worry, we got you. This quick veggie noodle dish is fresh, packs a satisfying flavour punch and has lots of good protein.
Stir-fries are the ultimate convenience food. Investing in the staple condiments means you’ll pretty much be able to cobble together a nice meal from virtually anything you’ve got lying around the fridge. Soy sauce, rice wine vinegar and sweet chilli sauce are all you need for a quick and easy Asian-style dish. If you want to get even more flavours into your pan, try adding a little fish sauce or oyster sauce. That’s the best thing about a stir-fry, it’s all about your own taste so get experimenting.
Broccoli And Cashew Noodles
- 2 portions dried egg noodles, cooked according to packet instructions
- 4 tablespoons sesame oil
- 1 small head broccoli, chopped
- 2 cloves garlic, sliced
- 1-inch fresh ginger, peeled and sliced
- 2 spring onions, sliced into inch-long lengths
- 2 eggs, beaten
- 4 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sweet chilli sauce
- A generous handful of cashew nuts
- Extra soy sauce and chilli flakes (optional)
Toss the cooked noodles in half the sesame oil and set aside. Heat the remainder of the oil in a large non-stick pan over a medium-high heat and add the broccoli, garlic, ginger and spring onions. Stir-fry until the broccoli is slightly softened but retains a little bite.
Using a spatula, push the veggies in the pan to one side, pour in the beaten eggs and scramble them quickly. Add the soy sauce, rice wine vinegar and chilli sauce and the noodles and the cashew nuts, Mix together well and ensure the noodles are heated through.
Divide between two bowls and serve with a little extra soy sauce and chilli flakes (optional).