Total Time
Prep 20 mins
Cook 10 mins

This delicious recipe comes from my friend, Abigail Kirby. She made it for an International Dinner Fundraiser and it was a huge hit! She doesn't remember where she found the recipe and I couldn't find it online. My family loved this and I'm planning on cooking it soon!

Ingredients Nutrition

  • 1 tablespoon oil, for stir-frying
  • 12 tablespoon ginger, fresh and chopped
  • 2 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1 cup broccoli, chopped
  • 3 green onions, chopped
  • 12 cup cashews, toasted
  • 10 ounces thick wheat noodles, precooked
  • Sauce

  • 2 tablespoons oil
  • 1 14 cups broth (I use a vegan chicken broth, Mckays Chicken Seasoning mixed with water)
  • 1 12 tablespoons cornstarch
  • 2 tablespoons low sodium soy sauce (I use BRAGGS Liquid Aminos)
  • to taste vegetarian chicken seasoning (1-2 tsp)


  1. Stir fry in a pan ingredients 1-7 then set aside.
  2. Bring to a boil all of the sauce ingredients until thick.
  3. Pour sauce over the veggies, then add the noodles and toasted cashews.
  4. Serve by itself or with rice.