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Mushroom and cashew stir-fried noodles


Serves: 4 as a side
timePrep time: 15 mins
timeTotal time:
Mushroom and cashew stir-fried noodles
Recpipe photograph by Toby Scott

Mushroom and cashew stir-fried noodles


Serves: 4 as a side
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
335Kcal
Fat
13gr
Saturates
2gr
Carbs
39gr
Sugars
5gr
Fibre
4gr
Protein
11gr
Salt
1.6gr

Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Lisa Tse

Lisa Tse

CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes

Ingredients

  • 3 nests medium egg noodles (about 175g in total)
  • 2 tbsp vegetable oil
  • 50g cashews, roughly chopped
  • 1 x 200g pack speciality mushrooms, trimmed and sliced, or 125g oyster mushrooms, sliced
  • 1 x 150g pack baby button chestnut mushrooms, sliced
  • 1 bunch spring onions, roughly chopped (reserve and shred some green tops)
For the sauce
  • 2 tbsp light soy sauce
  • 2 tsp cornflour
  • 2 tbsp rice wine or dry sherry
  • 15g root ginger, cut into matchsticks
  • 2 garlic cloves, crushed
  • a pinch of sugar
  • 1 tsp toasted sesame oil

Step by step

Get ahead
Prepare to the end of step 3 a couple of hours ahead.
  1. Cover the noodles with just-boiled water from the kettle; set aside for 8-10 minutes until softened (don't boil them in a pan). Drain the noodles, run under cold water until cold, and shake off the excess water.
  2. Mix the sauce ingredients together with 100ml cold water in a small bowl. Set aside.
  3. Place a wok over a high heat with 1 tablespoon of vegetable oil. Toast the cashews for 1-2 minutes until golden then lift out to a plate lined with kitchen paper.
    Tip
    Soaking the noodles rather than cooking them means that they won’t overcook when added to the stir-fry.
  4. Add the rest of the oil to the wok with the speciality mushrooms and stir-fry for 2-3 minutes until starting to colour, then add the button mushrooms and cook for 2 minutes more. Add the spring onions and stir-fry for a further minute. Add the sauce, bring to the boil and bubble for a couple of minutes.
  5. Add the noodles and the toasted cashews and toss in the wok for 1-2 minutes until the dish is piping hot. Serve garnished with the shredded green spring onion tops.

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