Cashew Nut Veggie Stir-fry with Noodles

This recipe is perfect for those veggies that are starting to get soft in the fridge. The most important part is the sauce. For my birthday, Bradford got me a Thai cooking class as a present! I have always wanted a good stir-fry sauce like a cashew nut chicken sauce and this one is it! Finally! Here is what you need:

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Stir-Fry Sauce

• 2 cloves of garlic chopped or minced

• 1/2 cup of water

• 3 Tbsp soy sauce

• 1 tsp cornstarch

• 2 tsp oyster sauce

• 1/2 tsp red pepper flakes

• 1/4 tsp white pepper ( black pepper works too just do much less)

Directions:

• Add all ingredients in a bowl and whisk together and set aside.

• Note: I made an extra batch to have in the fridge ready to go next time. I used a salad dressing container but any bottle works fine.

Stir-Fry Ingredients:

• 2 heads of broccoli, chopped.

• 1 red bell pepper sliced thinly

• 1/2 white onion sliced thinly

• 2 carrots shredded

• 1 can water chestnuts

• 1/2 cup cashews

• Toasted Sesame Seeds

• 1/4 cup peanut Oil

• 1 packet of soba noodles

Directions:

• Begin with boiling water for your soba noddles.

• Cook noodles for 2-3 minutes, strain and set aside.

• Heat oil in a wok over medium - high heat.

• Add cashews and saute until golden brown. About 1-2 minutes (watch closely so they don’t burn.)

• Scoop cashews onto a paper-towel lined plate, leaving the oil in the pan.

• Add onions and peppers to the wok and sauté until soft.

• Add broccoli and continue sautéing until broccoli is soft.

• Add half of the stir-fry sauce, carrots, and water chestnuts and continue sautéing.

• Add the soba noodles, cashews, and remaining sauce.

• Remove from heat, toss, and top with sesame seeds.

• Enjoy