One of the best ways to cook fresh vegetables is lightly, serving them while they are still fairly crisp - and one of the easiest ways to do this is in a stir fry. We are still trying to eat less meat, so I decided to incorporate our favourite nuts in this recipe, both for reasons of nutrition and taste.
I’ve listed ingredients for two to three people, but the quantities are very generous and you can easily increase or decrease quantities as required. You can use any vegetable oil instead of sesame oil if you prefer, but it really is worth using the sesame oil for its wonderful flavour.
about 2 tablespoons of sesame oil
2 to 3 “nests” of medium noodles
1 red onion, thinly sliced
1 generous handful of white mushrooms, sliced (optional)
2 carrots, peeled and thinly sliced
1 red pepper, sliced in thin strips
1 yellow or green pepper, sliced in thin strips
1 cup zucchini, halved lengthwise and cut in half moons
a handful of green beans
4 tablespoons sweet chilli sauce
5 tablespoons of soy sauce (I use a low-sodium variety)
a generous handful of roasted cashew nuts
Cook the noodles in boiling water according to package directions. When cooked, drain and toss in about 2 teaspoons of sesame oil. Set aside.
Heat the rest of the sesame oil in a large frying pan or wok until it is nearly smoking. Add the onions and mushrooms and stir fry for a couple seconds. Then add the carrots and peppers. Stir fry for a few minutes. Add the zucchini and green beans, and continue to stir fry until all the vegetables are tender crisp (about five minutes).
Stir together the sweet chilli sauce and the soy sauce and add to the stir fry, tossing to coat the vegetables. Add the cashews to the pan, stirring to coat with the sauce and heat through.
Serve the stir fried vegetables and cashews over the noodles.