Recipe

Solo: Cashew Noodle Crunch

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Solo: Cashew Noodle Crunch

Pork & noodles coated in a nut butter sauce, served with a crunchy carrot salad.




Ingredients to serve 1

  • ¼ x cucumber
  • ½ x carrots – trim ends & peel
  • 1 nest x egg noodles
  • ¾ tbsp x cashew butter
  • ¾ tbsp x peanut butter
  • ¾ tbsp x soy sauce
  • 7g x ginger – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 125g x pork fillet – cut into 2cm cubes
  • 3g x coriander – chop leaves finely
  • 1 x spring onion – slice thinly at an angle
  • ½ x lime – cut into wedges
  • 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

Cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Slice into halfmoons and slice the halfmoons in half to make quarters.

Step 3

Carrots: Cut in half crossways. Then cut each half lengthways into slices (5mm thick) and cut each slice into matchsticks (5mm).

Step 4

Egg noodles: Place the noodles in a bowl, cover with boiling water and soak for 13-15 minutes until cooked, but with a slight bite. Drain.

Step 5

Nut butter sauce: Mix together the cashew butter, peanut butter, soy sauce, water (4 tbsp for 4; 2 tbsp for 2), ginger and garlic.

Step 6

Pork noodle stir-fry: Season the cubes with salt and pepper. Place a pan on high heat with a generous glug of olive oil. When hot, add the pork (it should sizzle when it hits the pan) and cook for 3-4 minutes until browned. Remove the pan from the heat, add the noodles, coriander and HALF the sauce and stir through.

Step 7

Carrot salad: Mix together the carrots, cucumber and spring onions, squeeze over lime juice to taste and season with salt.

Step 8

Serve the pork noodles topped with the crunchy carrot salad and the REST of the sauce drizzled over.