For these flavour-packed plant-based noodles, you'll create a rich cashew butter sauce. After crisping your vegetables and wholewheat noodles in the pan, add your creamy sauce for a comforting stir fry. (Wholewheat noodles: May contain egg, milk, sesame and soya)
Prep Time
30 min
Cuisine
Asian
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-low heat
Once hot, add the cashew nuts and cook for 3-4 min, or until they've darkened slightly in colour
Once coloured, set them aside to cool slightly and save the pan for later
2
Boil a kettle
Top, tail, peel and finely dice the carrot[s]
Top, tail and finely dice the courgette[s]
Slice the chestnut mushrooms finely
3
Peel and finely slice the red onion[s]
Peel and finely chop (or grate) the garlic
4
Return the pan to a medium heat with 1 tbsp [2 tbsp]vegetable oil
Once hot, add the diced carrot, diced courgette, sliced onion, sliced mushrooms and half of the choppedgarlic with a pinch of salt
Cook for 10-15 min or until they're starting to caramelise
5
While the vegetables caramelise, add the wholewheatnoodles to a pot of boiled water (enough to cover them) with a pinch of salt over a high heat
Cook them for 4-6 min or until they're tender but with a slight bite
Once cooked, reserve a cup of the noodle water, then drain and rinse the noodles under cold water briefly before returning them to the pot
6
While the noodles cook, add 3/4 of the cooledcashews to a food processor (or pestle & mortar) and blitz (or grind) coarsely
Add the agave nectar, remainingchopped garlic, 3 tbsp [6 tbsp]olive oil and a large pinch of salt
Add 3 tbsp [6 tbsp] of the reserved noodle water and blitz (or grind) - this is your creamycashewnut butter
7
Chop the coriander finely, including the stalks, then chop the remainingcashew nuts coarsely
Cut the redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Once the vegetables have caramelised, add the drainednoodles with the creamycashewnut butter, soy sauce and half of the chopped coriander (save the rest for garnish!) – these are your vegetable noodles
8
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Serve the vegetablenoodles and garnish with the remainingcashew nuts, remaining chopped coriander and the chopped chilli (can't handle the heat? Go easy!)
