Rainbow Cashew Noodles

Vegetarian noodles that are tasy and quick to make. You can vary the vegetables and use rice noodles for a change.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  sesame oil
• 1  red chile, deseeded and chopped
• 2  garlic cloves, crushed
• 1  tablespoon ginger, finely grated
• 4  shallots, sliced diagonally (green onions)
• 1⁄2 red capsicum, finely sliced
• 1  carrot, peeled cut into thin strips
• 1  tablespoon honey
• 2  tablespoons soy sauce
• 1  tablespoon oyster sauce
• 200  g  Broccolini, roughly chopped
• 200  g  chinese broccoli, chopped
• 500  g  hokkien noodles, rinsed and separated
• 1  cup roasted cashews
• 1  tablespoon sesame seeds
•  coriander (to garnish)

Directions

1. Heat sesame oil in wok. Add chilli, garlic, ginger and shallot cook for 2 minutes.
2. Add capsicum and carrot and stir-fry for 2 minutes.
3. Add honey, soy sauce, and oyster sauce and mix well.
4. Add broccolini and chinese broccoli and stir-fry for 3 to 4 minutes.
5. Add noodles and 2 tablespoons water and heat through.
6. Toss throug cashwes, top with sesame seeds and coriander.