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Prep Time
30 min
Cuisine
Asian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 552 kJ 132 kcal |
1749 kJ 417 kcal |
Fat of which saturates |
4.3 g 0.9 g |
13.6 g 2.7 g |
Carbohydrate of which sugars |
17.3 g 5.9 g |
55 g 18.6 g |
Fibre | 2 g | 6.4 g |
Protein | 5.4 g | 17 g |
Salt | 0.77 g | 2.45 g |
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.
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
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
Peel and finely slice the red onion[s]
Peel and finely chop (or grate) the garlic
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 chopped garlic with a pinch of salt
Cook for 10-15 min or until they're starting to caramelise
While the vegetables caramelise, add the wholewheat noodles 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
While the noodles cook, add 3/4 of the cooled cashews to a food processor (or pestle & mortar) and blitz (or grind) coarsely
Add the agave nectar, remaining chopped 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 creamy cashew nut butter
Chop the coriander finely, including the stalks, then chop the remaining cashew nuts coarsely
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Once the vegetables have caramelised, add the drained noodles with the creamy cashew nut butter, soy sauce and half of the chopped coriander (save the rest for garnish!) – these are your vegetable noodles
Serve the vegetable noodles and garnish with the remaining cashew nuts, remaining chopped coriander and the chopped chilli (can't handle the heat? Go easy!)
Enjoy!