Easy recipe Cashew And Vegetable Stir-fry Recipe

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one x about four hundred and fiftyg pkt long-life hokkien noodles (Recipes by ingridients noodles) two teaspoons vegetable oil (Recipes by ingridients vegetable oil) one x one hundred and twenty-fiveg pkt raw unsalted cashews (Recipes by ingridients cashews) one garlic clove, crushed two long red chillies, deseeded, thinly sliced lengthways one x four hundred and twenty-fiveg can Chinese mixed vegetables (Trident brand), drained one x four hundred and twenty-fiveg can straw mushrooms (Recipes by ingridients mushrooms) (Osha brand), drained one bunch baby choy sum, washed, dried, cut into thirds one x two hundred and thirty-fiveg jar oyster sesame stir-fry noodle sauce (Recipes by ingridients sauce) (asia@home brand)Step one Place noodles (Recipes by ingridients noodles) in a large heatproof bowl and cover with plenty of boiling. water (Recipes by ingridients water) Set aside for three minutes. Cashew And Vegetable Stir-fry Recipe. Use two forks to gently separate the. noodles (Recipes by ingridients noodles) Cashew And Vegetable Stir-fry Recipe. Drain. Cashew And Vegetable Stir-fry Recipe. Step two Meanwhile, heat one teaspoon of the oil in a large frying pan over medium-high heat. Cashew And Vegetable Stir-fry Recipe. Add cashews (Recipes by ingridients cashews) and cook, stirring, for one minute or until toasted. Cashew And Vegetable Stir-fry Recipe. Transfer to a plate. Cashew And Vegetable Stir-fry Recipe. Step three Heat remaining oil in the same pan over high heat. Cashew And Vegetable Stir-fry Recipe. Add the garlic and chilli and cook, stirring, for one-two minutes or until aromatic. Reduce heat to medium. Add the, noodles (Recipes by ingridients noodles) mixed vegetables,, mushrooms (Recipes by ingridients mushrooms) choy sum and sauce (Recipes by ingridients sauce) and cook, stirring, for two-three minutes or until heated through. Step four To serve, spoon into serving bowls and sprinkle with. cashews (Recipes by ingridients cashews) .