Cauliflower And Cashew Stir-Fry
This Cauliflower And Cashew Stir-Fry is a simple dish that is packed with healthy veg and tastes amazing.
UNDER 10 MINS
VEGETARIAN
Ingredients
- 1 medium head of cauliflower, cut into small florets
- 1 cup cashews
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 3 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 225g noodles
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- fresh coriander, chopped
- sesame seeds
- 1 lime
Instructions
- Cook the noodles according to the package instructions.
- In a large wok, toast the cashews over medium heat until golden brown and fragrant, about 2 minutes. Remove and set aside.
- In the same wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Add the cauliflower florets and cook for about 4 minutes, stirring occasionally, until they start to soften.
- Add the sliced red bell pepper and cook for another 2 minutes until tender-crisp.
- In a small bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and 1 teaspoon of sesame oil.
- Add the sauce to the wok with the vegetables, tossing to coat everything evenly.
- Add the toasted cashews and chopped spring onions, and stir to combine.
- When the noodles are done, toss with 1 tablespoon of vegetable oil, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil.
- Serve the stir-fry over the prepared noodles.
- Garnish with chopped fresh coriander, sesame seeds, and lime wedges.