Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Cashew Chow Mein

Cashew Chow Mein

Brought to you by: OcadoLife
    4 serving
5.0 9 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Whip up a vegan stir-fry in just 10 minutes with Katy Beskow's easy 'fakeaway' dish. Straight-to-wok noodles are used alongside fresh aromatics and healthy veggies to create a speedy supper packed with flavour. Add a handful of fresh coriander leaves, if you like, for an extra flourish.

Share recipe

Ingredients

  • 1 tbsp sunflower oil
  • 4 cm ginger, peeled and grated
  • 4 cloves garlic, finely sliced
  • 4 spring onions, finely sliced
  • 200g Tenderstem® broccoli
  • 1 handful cashew nuts
  • 4 tbsp dark soy sauce, to taste
  • 4 tsp sesame oil
  • 2 tsp Chinese five spice
  • 1 pinch caster sugar
  • 600g straight-to-wok noodles (vegan if required)
  • ½ tsp sesame seeds
  • 2 radishes, finely sliced

Method

Step 1

Heat the sunflower oil in a wok over a high heat until hot. Throw in the ginger, garlic and spring onions, then stir-fry for 1 min to infuse the oil.

Step 2

Throw in the broccoli and cashew nuts, and stir-fry for 1 min.

Step 3

Add the soy sauce, sesame oil, Chinese five spice and sugar, and stir-fry for 2 mins.

Step 4

Add the noodles, separating them gently, then stir to coat the noodles in the sauce. Cook for a further 2 mins until the noodles are piping hot, then remove from the heat.

Step 5

Scatter with the sesame seeds and radishes, and serve immediately.

Shop the ingredients

You might like

    The reviews are in: