Cashew Stir-fry with Noodles
 
 
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Ingredients
  • 2 medium zucchinis, cut into sticks
  • 6 mushrooms, quartered
  • 6 celery stalks, sliced
  • 1 bell pepper, cut into chunks
  • 1 can bamboo shoots, drained
  • 6 green onions, sliced
  • 1-2 handfuls of cashews
  • 3 Tbs freshly grated gingerroot
  • 1 jar East-est Stir-fry Sauce
  • 9.5-oz Hakubaku noodles
  • Olive oil
Directions
  1. Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.
  2. Add the bamboo shoots and ginger. Cook another 5 -7 minutes.
  3. The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes...then add the sauce. Stir well to combine and saute to heat the sauce.
  4. Drain the noodles and serve them topped with some stir-fry. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/07/31/cashew-stir-fry-with-noodles/