Thursday, November 5, 2020

Vegetarian Cashew Noodles

1 1/2 lbs whole wheat or plain spaghetti noodles
3 Tablespoon Sriracha Sauce
3 Tablespoon Brown Sugar
8 Tablespoons Sesame Oil, divided
1 Tablespoon White Vinegar
3/4 cup Soy Sauce
2 Tablespoons Sweet Chili Sauce
1 1/2-3 cups Whole Roasted Cashews
2-3 Tab. Minced Ginger
9 cloves Garlic, minced
9 Sprigs Spring Onion, chopped, divided white and green
3/4 cup Carrot, shredded
18 oz. Mushrooms, sliced
1 bag Stir-fry vegetable mix

Cook the noodles as per package instructions.

In a mixing bowl, add sriracha, brown sugar, 6 Tablespoons of the sesame oil, vinegar, soy sauce and sweet chili sauce.

In a pan, add 2 Tablespoon sesame oil.
When it's hot, and the ginger and garlic.
Add all veggies except the spring onion greens and toss well.

Add sauce mix. Toss well until veggies cook.

Add the noodles and cashew nuts.
Toss further so that noodles are coated well with the sauce.
Add the spring onion greens.
Serve immediately.

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