• 30g cashew nuts, chopped
  • 4 tbsp sunflower oil
  • 350g fine beans, tenderstem broccoli and baby corn
  • 2 cloves garlic, crushed
  • 1-2 red chillies, deseeded and finely diced
  • 4cm root ginger, finely chopped
  • 820g egg noodles
  • 2 large eggs, lightly beaten
  • 3 tbsp soy sauce


  1. 1

    Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tbsp oil in the wok, then add the vegetables and stir-fry 2-3 minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.

  2. 2

    Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the eggs and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 2437kj 582kcal 29%
  • Fat 27.8g 40%
  • Saturates 4.2g 21%
  • Sugars 6.1g 7%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

18.4g carbohydrate 1.8g fibre 5.5g protein

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