1 ½ packs of medium egg noodles
1 bag roasted & salted cashews, roughly chopped
1 sachet stir-fry sauce
2 or 3 spring onions, finely sliced
1 garlic clove, finely chopped
¼ head, and stalks of broccoli, finely sliced
1 red onion, finely sliced
1 carrot, cut into batons
2 peppers. sliced
oil (sesame is ideal, a neutral oil e.g. sunflower or vegetable is fine)
Cook the noodles according to packet instructions and set aside.
Heat 1 tbsp oil in a wok or large non-stick frying pan and add the red onion.
Fry on a high heat for a couple of minutes, before adding the garlic, peppers, carrot and broccoli. Stir-fry the mix for a few minutes until the veggies are cooked through.
Stir through the cashews and the sachet of sauce and mix well.
Depending on preference, add the noodles and bring together as a whole, or serve the stir-fried vegetables on top of the noodles with a scattering of spring onions.