Recipe

Vegan Stir-Fry

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Vegan Stir-Fry

A quick mushroom & bell pepper stir-fry. With Soba noodles, sweet & sour teriyaki & toasted cashew nuts.




Ingredients to serve 2

  • 125g x soba noodles
  • 1 tsp x sesame oil
  • 2 tbsp x soy sauce
  • 2 tbsp x sweet & sour sauce
  • 2 tbsp x teriyaki sauce
  • ½ x onion – peel & slice thinly (½ cm)
  • 1 x bell peppers – deseed & slice (½ cm)
  • 250g x mushrooms – cut into quarters
  • 20g x roasted cashew nuts – chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 250g x soba noodles
  • 2 tsp x sesame oil
  • 4 tbsp x soy sauce
  • 4 tbsp x sweet & sour sauce
  • 4 tbsp x teriyaki sauce
  • 1 x onion – peel & slice thinly (½ cm)
  • 2 x bell peppers – deseed & slice (½ cm)
  • 500g x mushrooms – cut into quarters
  • 40g x roasted cashew nuts – chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Soba noodles: Place the noodles in a bowl, cover with the boiling water and soak for 2-3 minutes until cooked, but with a slight bite. Drain and set aside.

Step 3

Sweet & sour sauce: Mix together the sesame oil, soy sauce, sweet and sour sauce and teriyaki sauce.

Step 4

Stir-fry: Place a pan on high heat with a drizzle of olive oil. When hot add the onion and sauté for 3 minutes. Then add the bell peppers and cook for 3 minutes before adding the mushrooms. Sauté for another 3-5 minutes until golden and cooked. If your pan is too small you may need to cook the vegetables in batches. Add the soba noodles into the pan and mix through the sauce. Season with salt and pepper taste.

Step 5

Serve topped with chopped cashew nuts.



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