Mushroom and cashew stir-fried noodles recipes | Sainsbury`s Magazine

Name: Mushroom and cashew stir-fried noodles recipes | Sainsbury`s Magazine
Ingredients: 3 nests medium egg noodles (about 175g in total); 2 tbsp vegetable oil; 50g cashews, roughly chopped; 1 x 200g pack speciality mushrooms, trimmed and sliced, or 125g oyster mushrooms, sliced; 1 x 150g pack baby button chestnut mushrooms, sliced; 1 bunch spring onions, roughly chopped (reserve and shred some green tops); 2 tbsp light soy sauce; 2 tsp cornflour; 2 tbsp rice wine or dry sherry; 15g root ginger, cut into matchsticks; 2 garlic cloves, crushed; a pinch of sugar; 1 tsp toasted sesame oil

www.sainsburysmagazine.co.uk

This quick Chinese stir fry is big on texture and flavour, a great midweek meat-free meal

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Ingredients

3 nests medium egg noodles (about 175g in total)
2 tbsp vegetable oil
50g cashews, roughly chopped
1 x 200g pack speciality mushrooms, trimmed and sliced, or 125g oyster mushrooms, sliced
1 x 150g pack baby button chestnut mushrooms, sliced
1 bunch spring onions, roughly chopped (reserve and shred some green tops)
2 tbsp light soy sauce
2 tsp cornflour
2 tbsp rice wine or dry sherry
15g root ginger, cut into matchsticks
2 garlic cloves, crushed
a pinch of sugar
1 tsp toasted sesame oil