Rainbow Cashew Noodles

Name: Rainbow Cashew Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons sesame oil; 1 red chile, deseeded and chopped; 2 garlic cloves, crushed; 1 tablespoon ginger, finely grated; 4 shallots, sliced diagonally (green onions); 1/2 red capsicum, finely sliced; 1 carrot, peeled cut into thin strips; 1 tablespoon honey; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 200 g Broccolini, roughly chopped; 200 g chinese broccoli, chopped; 500 g hokkien noodles, rinsed and separated; 1 cup roasted cashews; 1 tablespoon sesame seeds; coriander (to garnish)

Submitted by Wendy's Kitchen

"Vegetarian noodles that are tasy and quick to make. You can vary the vegetables and use rice noodles for a change."

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Ready In:: 25mins
Ingredients:: 16
Serves:: 4

ingredients

2 tablespoons sesame oil
1 red chile, deseeded and chopped
2 garlic cloves, crushed
1 tablespoon ginger, finely grated
4 shallots, sliced diagonally (green onions)
¹⁄₂ red capsicum, finely sliced
1 carrot, peeled cut into thin strips
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon oyster sauce
200 g Broccolini, roughly chopped
200 g chinese broccoli, chopped
500 g hokkien noodles, rinsed and separated
1 cup roasted cashews
1 tablespoon sesame seeds
coriander (to garnish)

directions

Heat sesame oil in wok. Add chilli, garlic, ginger and shallot cook for 2 minutes.
Add capsicum and carrot and stir-fry for 2 minutes.
Add honey, soy sauce, and oyster sauce and mix well.
Add broccolini and chinese broccoli and stir-fry for 3 to 4 minutes.
Add noodles and 2 tablespoons water and heat through.
Toss throug cashwes, top with sesame seeds and coriander.