Stir-fried Asian greens with ginger and cashews

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium
Special options:: Vegetarian, Kid-friendly, Dairy-free, Egg-free

Stir-fried greens with noodles, cashews and ginger

Photo: Natalie Boog

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Ingredients

400g fresh rice noodles
1/2 cup cashews
1 tbsp vegetable oil
2 cloves garlic (finely chopped)
3 tsp fresh ginger (grated)
1 bunch bok choy (stems only, reserve leaves)
1 bunch gai larn (stems only, reserve leaves)
2 tbsp soy sauce
2 tbsp sweet chilli sauce
4 tbsp fried shallots

Method

Place fresh rice noodles in a bowl and cover with boiling water. Allow to sit for 2-3 minutes, stir to separate noodles, then drain. Heat a wok over high heat. Add cashews and toss until golden. Remove.

Add vegetable oil, cloves garlic (finely chopped), fresh ginger (grated), bok choy and gai larn (Chinese broccoli) to wok and stir-fry until stems are tender.

Add bok choy and gai larn leaves, soy sauce and sweet chilli sauce and stir-fry until leaves start to wilt.

Stir in noodles and cashews and toss. Sprinkle with shallots (available from Asian food stores) and serve immediately.

Main ingredient:: Asian greens
Cuisine:: Thai

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