Cauliflower and mushroom stirfry noodles with cashew nuts

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After a weekend of celebrating Heritage Day with lots of meat on the braai, I’ve never been so glad for meat-free Mondays. This vegetarian cauliflower and mushroom stirfry noodles with cashew nuts, sesame seeds and spring onion is better than any Chinese take-out I’ve tried (and I llllllove Chinese take-out). It is just packed with flavour, different textures and goodness – an awesome way to start the week.

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Ingredients:

200 g egg noodles

1 teaspoon garlic

1 onion, chopped

1 chilli, chopped (optional)

1 head of cauliflower, broken into florets

250 g button mushrooms, chopped

100 g cashew nuts

2 teaspoons ginger

2 tablespoons sherry

2 tablespoons soy sauce

2 tablespoons oyster sauce

Sesame seeds

2 spring onions, chopped

Method:

  1. Cook the noodles according to packet instructions. Once cooked, drain and set aside.
  2. Fry the garlic, onion and chilli in a splash of olive oil.
  3. Once the onions turn translucent, brown the cauliflower and mushrooms. Stirfry for about five minutes and add the cashew nuts and ginger.
  4. Add the sherry, soy sauce and oyster sauce and sauté for a few minutes, making sure all the veggies and nuts are covered with sauce.
  5. Serve the stirfry hot with the noodles and sprinkle with sesame seeds and spring onions.

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6 thoughts on “Cauliflower and mushroom stirfry noodles with cashew nuts

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