Stir-fried greens with noodles, cashews and ginger

all details

This is a super vegetarian dish; you can add two pan-fried chicken breasts, cut into strips.

Stir-fried greens with noodles, cashews and ginger
Photo: Natalie Boog

Ingredients

  • 400g fresh rice noodles
  • 1/2 cup unsalted cashews
  • 1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 3 tsp ginger, freshly grated
  • 1 bunch Shanghai bok choy, chopped
  • 1 bunch gai larn, chopped
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 4 tbsp crisp-fried shallots*
  • *available from Asian food stores

Method

Place noodles in a large bowl and pour boiling water over them to cover for 2-3 minutes, gently shaking the strips apart with a pair of chopsticks. Drain.

Heat a large wok over high heat. Add cashews and toss for 1 min or until golden. Remove.

Add oil, garlic, ginger and stems of bok choy and gai larn (reserving leaves) to wok and stir-fry for 3-4 mins or until stems are tender. Add bok choy and gai larn leaves, soy and sweet chili sauces, stir-fry for 2-3 mins or until leaves have just wilted. Stir in noodles and cashews and toss to combine.

To serve 

Sprinkle with crisp-fried shallots and serve immediately.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Cuisine - Thai
  • Course - Lunch

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