Fast but tasty, this is a great throw together dish which doesn't disappoint.
The recipe below is the vegetarian version. However, if you're vegan, all you need to do is leave out the egg. Alternatively, it works well with prawns and even chicken, if you would like to increase the protein content.
The key to success, is not to overcook the rice noodles. If you make them too mushy - it will ruin the dish. I also recommend toasting the cashew nuts BEFORE cooking the rest of the vegetables and egg if you are using one wok. Otherwise, they don't toast as nicely. Or use a different pan, I have a small wok I use to toast the cashews.
I love using Shitake mushrooms in this. They give a chewier texture to the dish, but of course, if you can't find them in the shop, you can add other mushrooms instead.
I dressed this with my Cashew Teriyaki Dressing
- 1/2 red pepper, chopped
- 1 onion, chopped
- 1 1/2 cups of shitake mushrooms, chopped
- 1 carrot, thinly sliced
- 3-4 leaves of cabbage, chopped
- 4 sheets of rice noodles
- 1 tbsp of coriander, chopped
- 2 organic free range eggs
- 1/2 cup of cashew nuts
- Olive oil & toasted sesame oil (option)
- Add the cashew nuts and toasted sesame oil to a wok and stir-fry for 2-3 minutes until golden brown.
- Remove the cashew nuts from the pan and remove excess oil by bloating with kitchen towel and set them aside.
- Add the pepper, onion, shitake, cabbage and carrot to the wok with extra oil (if needed) and stir-fry for 4-5 minutes or until the vegetables are tender.
- Meanwhile, add the rice noodles to a pan of boiling water and simmer for 3-4 minutes until soft but not mushy.
- Drain the rice noodles and mix with the vegetables and coriander.
- Add the noodle and vegetable mixture to a large bowl.
- Break and mix the two eggs in a small bowl, add them to the wok and gently scramble.
- Top the dish with the egg and cashew nuts and drizzle over my Cashew Teriyaki Dressing
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NOW I WANT TO HEAR FROM YOU!
I would love to know if you make this and what you think. If you have any questions about this recipe, post them in the comments below.
Look forward to hearing from you.
I'm Dr Christy Fergusson Ph.D. I am a Doctor of Psychology, Chartered Psychologist, Nutritional Therapist, Clinical Hypnotherapist and Hay House Author. I have a Ph.D., MSc and BA Hons in Psychology; I'm a Chartered Psychologist with the British Psychological Society, a Nutritional Therapist with the British Association of Nutrition & Nutritional Therapy and a Clinical Hypnotherapist with the British Society of Clinical Hypnosis.
Through a combined integration of my expertise in nutrition, psychology and hypnotherapy I launched my company The Food Psychologist and quickly become the ‘go to’ food psychology expert in the UK. I'm the food psychologist from Channels 4′s Secret Eaters, a former Sun columnist and in-house nutritionist at Women’s Health Magazine. I published my first book 'Hot, Healthy, Happy' with Hay House in 2013.