Roasted cashew vegetable stir fry with rice noodles
A healthy, gluten free stir fry made with seasonal crunchy vegetables, golden roasted cashews and a delicious tamari and ginger sauce.
Servings: 2
Ingredients
- 50 g cashews
- 1.5 tablespoons tamari sauce
- 1 tablespoon red wine vinegar
- 80 mls water
- 1/2 teaspoon sugar
- 1/2 tablespoon cornflour
- 70 g mangetout
- 1 carrot
- 70 g tenderstem broccoli
- 1 tablespoon sunflower oil
- 1 small red onion sliced
- 1 large garlic clove finely chopped
- 1 heaped teaspoon ginger grated
- 1 small red chilli deseeded and finely sliced
- 300 g gluten free rice noodles made per packet instructions
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas mark 6. Spread the cashews onto a baking tray and roast for 7 minutes until a deep golden brown colour. Remove from the oven and place in a bowl to cool slightly.
- Prepare the sauce by adding the tamari, red wine vinegar, water, sugar and cornflour to a bowl and giving it a gentle whisk.
- Wash and vegetables and dry thoroughly. Prepare the vegetables by slicing the mangetout in half lengthways and cutting the carrot into matchsticks. Trim the ends of the tenderstem broccoli and then break up into smaller spears.
- Heat the oil in a wok over a high heat. Add the onion, garlic, ginger and chilli and stir fry for a minute.
- Next add the vegetables ensuring they are spread out and have good contact with the surface of the wok. Toss around the vegetables continually for 3 minutes.
- Pour over the stir fry sauce and continue to stir the ingredients for a further 2 minutes.
- Turn off the heat and stir through the roasted cashews. Serve with gluten free rice noodles.