Easy vegan noodles with cashews, crunchy veggies and a mildly spicy tahini sauce. Quick, easy, hearty, wholesome and oh SO flavorful.
- 8 oz (230g) Flat Wholewheat Noodles
- 1/2 oz (15g) Fresh Ginger
- 2 Cloves Garlic
- 1 Medium Onion
- 3 Tbsp (45ml) Soy Sauce
- 3 Tbsp (45ml) Maple Syrup
- 1 Tbsp Chilli and Garlic Spice (or any mixed dried spice that you like)
- 1 tsp (5ml) Olive Oil
- 1 Large Carrot
- 18 oz (500g) White Button Mushrooms
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 2.5 oz (70g) Roasted Salted Cashews
- 3 Tbsp (45g) Tahini
- 1 oz (28g) Cilantro
- 1 Lime
- Bring 3 liters of water to the boil.
- Add the noodles to the boiling water and cook for approximately 15 minutes until cooked.
- When cooked, drain and rinse the noodles, ready to add to the stir fry.
- While the noodles are cooking, finely chop the ginger, crush the garlic and finely chop the onion and add to a frying pan.
- Mix the soy sauce, maple syrup, chilli and garlic spice and olive oil into a sauce.
- Pour the sauce into the pan with the onions and turn the heat on high.
- Cook for around 5 minutes until onions are soft.
- Slice the carrot very thinly into circles, and slice the mushrooms and bell peppers.
- Add the carrots and mushrooms to the pan, reduce heat and simmer for about 5 minutes, allowing the mushrooms to simmer down and the water to reduce.
- Add the bell peppers and stir fry with the other ingredients in the pan.
- Add the cashews and stir fry.
- Once the peppers are softened and most of the water has cooked off in the pan, reduce the heat to low, and stir in the tahini.
- Add the noodles to the pan and mix in evenly.
- Remove the pan from the heat and serve with chopped cilantro and fresh lime.
*Switch out the wholewheat noodles for rice noodles and the soy sauce for gluten-free tamari to make this meal gluten-free.
- Category: Entree
- Cuisine: Asian, Vegan
- Serving Size: 1 Serve (of 4)
- Calories: 499
- Sugar: 19g
- Sodium: 1248mg
- Fat: 16g
- Saturated Fat: 2.7g
- Carbohydrates: 77g
- Fiber: 9g
- Protein: 17.6g