Vegetable Stir-Fry is always on my go-to list of quick and easy midweek meals. This version, made with a jar of Sacla chilli pesto is ready in under 15 minutes and is a meal the whole family will enjoy!
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves finely chopped
- 3 cm fresh ginger peeled and grated
- 1 large bag stir-fry vegetables
- 1 large bag stir-fry soft noodles
- ½ jar Sacla fiery chilli pesto
- 1 lime juiced
- 1 tbsp soy sauce
- handful coriander chopped
- 2 tbsp cashew nuts toasted and chopped
- salt and pepper to taste
Instructions
- Add the cashew nuts to a dry frying pan above a medium-high heat. Keep a very close eye on them or they will burn. The nuts will only take a minute or so to become toasted. Once toasted, set aside.
- Heat a large wok on a high heat, add the oil then the ginger and garlic and stir-fry for about 30 seconds. Add the vegetables and stir-fry for 3 minutes until just tender. Remove from the wok and set aside.
- Add the noodles to the wok and then the pesto, lime juice and soy sauce. Toss to stir through the sauce and heat for a couple of minutes. Add the vegetables back into the wok and toss to combine with the noodles and sauce.
- Season to taste and sprinkle with cashew nuts to serve.
Notes
- Keep an eye on the cashew nuts as you toast them or they will burn! Don't skip this step though as toasting nuts takes them to a whole new level.
- You can use any leftover vegetables you like in this dish - 'fridge stir-fry' is a great way to use up veggies so they don't go to waste.
- This is also really good eaten cold the next day or will freeze for one month.