Sarah had me over for dinner a few nights ago, and she made a super tasty, veggie loaded, cashew-laced stir fry. She served it with udon noodles, which are something I’ve always wanted to try because they look like big ol’ gummy worms. And they come in cool, squishy, vacuumed-sealed packages.
This is also a great way to get a major vegetable infusion. Fibre, vitamins, antioxidants; this stir fry has it all. And cashews. Yummy, yummy cashews. I re-created this tasty stir fry a few days later, and here’s how I did it. I like it, and it’s awesome!
Tasty Udon & Cashew Stir Fry
Sauce
1 tbsp minced ginger
5 garlic cloves, minced
1 ½ tbsp sesame oil
Pinch cayenne pepper
4 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp brown sugar
¾ cup water
4 tsp cornstarchStir Fry
1 tbsp sesame oil
2 tbsp canola or olive oil (pomace) (USA / Canada)
3 carrots, sliced
1 ½ cups broccoli florets, chopped
¾ cup pressed marinated tofu, cubed
6 baby bok choi bunches, chopped
2 cups bean sprouts
1 cup snow peasUdon noodles, prepared as directed on the package
Toasted cashews
To make the sauce, begin by sautéing the ginger and garlic in the sesame oil. Add the cayenne pepper and all the liquids. Simmer and adjust to taste. Mix the cornstarch with a bit of cold water and add it to the sauce. Simmer to thicken.
Heat the sesame and canola oils in a large sauté pan or wok. Start with the carrots, since they’ll take the longest to cook. Then the broccoli. Once the carrots and broccoli and bright and mostly tender, add the tofu, baby bok choi, bean sprouts, and snow peas. Add a splash of water if you need to.
Serve the stir fry over udon noodles with a few spoonfuls of sauce. Top with cashews and enjoy!
