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

1. Cook the noodles according to the package instructions.
2. In a large wok, toast the cashews over medium heat until golden brown and fragrant, about 2 minutes. Remove and set aside.
3. In the same wok, heat 2 tablespoons of vegetable oil over medium-high heat.
4. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
5. Add the cauliflower florets and cook for about 4 minutes, stirring occasionally, until they start to soften.
6. Add the sliced red bell pepper and cook for another 2 minutes until tender-crisp.
7. In a small bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and 1 teaspoon of sesame oil.
8. Add the sauce to the wok with the vegetables, tossing to coat everything evenly.
9. Add the toasted cashews and chopped spring onions, and stir to combine.
10. When the noodles are done, toss with 1 tablespoon of vegetable oil, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. 
11. Serve the stir-fry over the prepared noodles.
12. Garnish with chopped fresh coriander, sesame seeds, and lime wedges.