Vivacious Vegetarian Recipes: The Only Vegetarian Cookbook You'll Ever Need by Brown Heston

Author:Brown, Heston [Brown, Heston]
Language: eng
Format: epub, pdf
Published: 2021-06-15T16:00:00+00:00

2 ½ ounces of rice noodles

2 cups of water

Directions:

1. Boil some water in a medium sized saucepan, add the rice noodles and leave them to cook according to the instructions on the packet.

2. In a medium sized saucepan, heat two tablespoons of sesame oil over a medium temperature and add the cashews. Stir and cook until they turn golden brown in color.

3. Use a slotted spoon to remove from the cashews from the pan and put them to one side.

4. Add 1 tablespoon of oil to the pan and add the ginger, garlic, green onion, red chili flakes, rice vinegar and soy sauce. Stir to combine until the sugar is dissolved.

5. Turn the heat up to high and add the mushrooms, keep stirring for 5 minutes until they turn brown in color.

6. Add the cashew nuts and stir to combine.

7. Add the cooked noodles and the rest of the sesame oil and stir to combine.

8. Divide the noodles onto serving plates, top with the mushroom and cashew mixture and serve.

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