Cashew-Ginger Stir-Fried Vegetables with Egg Noodles » Jamie Geller

Ingredients

• 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
• 1-2 cups cooked chicken (shredded (optional))
• Egg noodles (recipe to make your own follows)
• Cashew-Ginger Dressing (recipe follows)
• 2 eggs
• 2 tablespoons water
• 2 teaspoons potato starch (store-bought, homemade, or omit altogether)
• 1 teaspoon salt
• 2 grinds black pepper
• 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