Crunchy cashew & veg noodles

LFHW Scotland - Great Taste, No Waste
20 - 30 mins

This veggie stir-fry comes with extra savoury crunch thanks to a generous sprinkling of chopped cashew nuts. If you have small children, feel free to omit the cashews from their portions and add in any other veg you might have in the fridge. Leftovers can be stored in the fridge for up to 3 days and eaten as a snack.

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1 ½ packs of medium egg noodles
1 bag roasted & salted cashews, roughly chopped
1 sachet stir-fry sauce
2 or 3 spring onions, finely sliced
1 garlic clove, finely chopped
¼ head, and stalks of broccoli, finely sliced
1 red onion, finely sliced
1 carrot, cut into batons
2 peppers. sliced
oil (sesame is ideal, a neutral oil e.g. sunflower or vegetable is fine)
Cook the noodles according to packet instructions and set aside.
Heat 1 tbsp oil in a wok or large non-stick frying pan and add the red onion.
Fry on a high heat for a couple of minutes, before adding the garlic, peppers, carrot and broccoli. Stir-fry the mix for a few minutes until the veggies are cooked through.
Stir through the cashews and the sachet of sauce and mix well.
Depending on preference, add the noodles and bring together as a whole, or serve the stir-fried vegetables on top of the noodles with a scattering of spring onions.