These noodles are packed with vegetables and nutty flavour. You'll sizzle carrots, courgettes, onions and mushrooms in a pan before tossing in wholewheat noodles and homemade cashew sauce. Lush!
Prep Time
30 min
Cuisine
Asian
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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.
Ingredients contain
1 red onion
red onion
1 red chilli
red chilli
1 garlic clove
garlic
10g coriander
coriander (100%)
1 courgette
courgette
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
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 and 3 tbsp [6 tbsp]olive oil
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!)
