Chili Noodle and Cashew Stir-Fry

>> Thursday, April 22, 2010

Remember all those groceries we scored for around $54 this weekend? Well, the main course for our lavish dinner in was what you see above. Chili Noodle and Cashew Stir-Fry. What inspired us to make this dish was a lunch Jamie Oliver made the elementary school kids on Food Revolution.

If you're following the show, this meal is much like the one the district food service manager said didn't have enough veggies in it. Well, just as Jamie contended . . . we think she's wrong.

And here's why . . .

That's a lot of vegetables!!! And that's what we like about this dish. Not only is it cheap, but it's full of nutrition and color. It's full of flavor and heat. It's also extremely easy to make.

What you'll need . . .
  • 7 ounces chow mein noodles
  • 2 teaspoons chili oil
  • 3 green chilies, cut into strips (I also scraped out the seeds)
  • 1/2 cup unsalted, roasted cashews
  • 1 red pepper, cut into thin slices
  • 2 celery sticks, also sliced thinly
  • 1 can whole baby corn, drained
  • 2 tablespoons chopped green onions
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons Thai sweet chili sauce (make sure it's vegan if that matters to you, many contain fish sauce, as we found out)

Method . . .
  1. Prepare your noodles according to the package directions and set aside.
  2. Heat oils in a pan over medium heat. Add the chilies and cook for 1 minute.
  3. Add the cashews and toss for another minute, until golden.
  4. Add the vegetables to the pan and cook for three minutes (until the veggies are tender).
  5. Stir in the noodles and sauces. Toss until noodles are heated through and all ingredients are combined.
  6. Serve warm. But is also good cold.

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