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Cashew-Ginger Stir-Fried Vegetables with Egg Noodles

 

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Cashew-Ginger Stir-Fried Vegetables with Egg Noodles
 

 

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Recipe

Cashew-Ginger Stir-Fried Vegetables with Egg Noodles

Times

  • Prep Time : 30 min
  • Cook Time : 5 min
  • Ready Time : 35 min

Servings

8 Servings

Ingredients

    The Dish Itself

    • oil for frying
    • 1-2 bunches broccoli, fl orets separated, stem peeled with a knife and sliced thinly
    • 1 pound spring carrots (you might be able to fi nd both orange and purple carrots now), thinly sliced on the bias
    • 1-2 bunches bok choy, sliced into 1-inch pieces
    • 1 bunch ramps (wild leeks), sliced into 1-inch pieces (if you can only get regular leeks, use only the white part and slice into thin rounds)
    • 1-2 cups cooked chicken, shredded (optional)
    • Egg noodles (recipe to make your own follows)
    • Cashew-Ginger Dressing (recipe follows)

    Egg Noodles

    • 2 eggs
    • 2 tablespoons water
    • 2 teaspoons potato starch (store-bought, homemade, or omit altogether)
    • 1 teaspoon salt
    • 2 grinds black pepper
    • Oil for frying

    Cashew Ginger Dressing

    • 2 cups toasted cashews
    • 1½ cups water, veggie or chicken broth/stock* (Optional) replace 1/2cup of the above liquid with 1/2 a cup of coconut milk
    • 2 tablespoons minced fresh ginger
    • 1 tablespoon honey
    • Juice of two lemons
    • 1 teaspoon salt

    Directions

    1 Heat a wok or large frying pan with a little oil. When it starts to smoke, add the broccoli and carrots and lower the flame to medium. Toss, stir and fry for about 5minutes, until crisp but tender. Add the bok choy, ramps and chicken if using.
    2 When chicken is heated through and the green leafy vegetables are wilted, remove from the fire. Add the “egg noodles,” pour over the Cashew-Ginger Dressing, and serve warm.

    DIY Egg Noodles
    1 Heat 2 tablespoons of oil in a frying pan. In a mix mixing bowl, beat the egg. Add all ingredients to the egg and beat again until well combined. Using a large spoon or ladle, add enough of the egg mixture to line the pan with a thin layer. When the mixture starts to bubble and is mostly cooked through, flip it with a spatula.
    2 The first one is always a test on the consistency and flavor; taste and adjust as needed. Pile up your pancakes on top of each other. Once all the pancakes are piled and done, roll the whole mound (or split it up if that’s easier) like a scroll and slice thin rounds or chiffonade the pancakes into something resembling noodles.

    Cashew Ginger Dressing
    1 Puree all ingredients together in blender.  When consistency becomes as smooth as you like it, pour into tightly lidded containers. Refrigerate for up to 12 days. Heat gently before serving.

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    2 Responses to Cashew-Ginger Stir-Fried Vegetables with Egg Noodles

    1. I want to try this recipe, looks very tasty with the fresh veggies.

    2. This recipe is delicious!!

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