Easy Broccoli Cashew Noodles
“This is a great weeknight vegan dinner as it’s so quick and easy to make. Be sure not to overcook the broccoli for maximum nutrition!”
Prep time - 10 minutes
Cook time - 20 minutes
Difficulty - Easy
Serves / makes - 2 generous portions
Ingredients
100g raw cashews
250g broccoli
250g mushrooms
3T toasted sesame oil
3T dark miso paste
3T tamari or soya sauce
1 inch ginger root, finely grated
3T agave syrup (you can also use rice, date, coconut syrup)
150g thin rice noodles
Equipment
Baking tray
Saucepan
Large frying pan or wok
Small jug or bowl
Method
Heat your oven to 150c/300f/GM2.
Put the nuts on a baking tray. Once the oven is warm bake them for around 15 minutes until they are golden.
Fill a saucepan with enough water to cover the noodles. Put the pan on a high heat for the water to warm whilst you make the rest of the recipe.
Cut the broccoli and mushrooms into large pieces. Heat the oil in a frying pan on a very high heat. Once the oil is hot add the vegetables and mix them with the oil. Allow to cook for 5 minutes, stirring occasionally.
In a small jug or bowl mix the miso paste, tamari, ginger and agave. Remove any lumps by mixing the sauce with a fork.
Once the broccoli is just cooked (you can test this with. a fork) pour the sauce into the frying pan. Add the nuts to the pan, mix the sauce with the vegetables and nuts so they are covered with the sauce. Lower the temperature to a low setting whilst you make the noodles.
Add the noodles to the hot water. Cook according to the packet instructions. Remove the noodles from the water and put them into the frying pan with the vegetables. Mix the noodles into the vegetables and serve immediately.
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Easy Broccoli Cashew Noodles
Ingredients
- 100g raw cashews
- 250g broccoli
- 250g mushrooms
- 3T toasted sesame oil
- 3T dark miso paste
- 3T tamari or soya sauce
- 1 inch ginger root, finely grated
- 3T agave syrup (you can also use rice, date, coconut syrup)
- 150g thin rice noodles
Method
- Heat your oven to 150c/300f/GM2.
- Put the nuts on a baking tray. Once the oven is warm bake them for around 15 minutes until they are golden.
- Fill a saucepan with enough water to cover the noodles. Put the pan on a high heat for the water to warm whilst you make the rest of the recipe.
- Cut the broccoli and mushrooms into large pieces. Heat the oil in a frying pan on a very high heat. Once the oil is hot add the vegetables and mix them with the oil. Allow to cook for 5 minutes, stirring occasionally.
- In a small jug or bowl mix the miso paste, tamari, ginger and agave. Remove any lumps by mixing the sauce with a fork.
- Once the broccoli is just cooked (you can test this with. a fork) pour the sauce into the frying pan. Add the nuts to the pan, mix the sauce with the vegetables and nuts so they are covered with the sauce. Lower the temperature to a low setting whilst you make the noodles.
- Add the noodles to the hot water. Cook according to the packet instructions. Remove the noodles from the water and put them into the frying pan with the vegetables. Mix the noodles into the vegetables and serve immediately.
Notes:
Equipment
Baking tray
Saucepan
Large frying pan or wok
Small jug or bowl