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 . . .
- Prepare your noodles according to the package directions and set aside.
- Heat oils in a pan over medium heat. Add the chilies and cook for 1 minute.
- Add the cashews and toss for another minute, until golden.
- Add the vegetables to the pan and cook for three minutes (until the veggies are tender).
- Stir in the noodles and sauces. Toss until noodles are heated through and all ingredients are combined.
- Serve warm. But is also good cold.
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9 comments:
Ok I opened your blog and even though I'm eating breakfast, that first pic MADE MY MOUTH WATER!!! mmmmmmmmmmmmmmmmmm that looks delish!!!!!
Hahah. Thanks, Lex. I think it could also be a nice breakfast :) It's just a light, delish dish. Enjoy your day!
I love that there is no separate sauce to make. Nice.
I would agree though (without having seen the show) with the school wonk. You could slip more veg in without changing the overall taste or adding a lot of cost: sprouts, thinly sliced carrots, and mushrooms. Also, what we do to cut back on noodles (or don't have any around) is julienne some white cabbage (which I just learned this year is easy when you cut it on the bias). That or the sprouts will give you a similar mouth-feel as noodles.
I happened to have some leftover angel hair pasta looking for a recipe yesterday and voila! Your post was serendipitously timed.
I didn't have quite enough noodles for the two of us, so I also cooked up some buckwheat soba and made half w/angel hair and half w/soba. I preferred the soba, but both were delicious. Yes, there's def'ly some heat with the chili peppers, and yes, it's great cold, too :-)
Curious: This was the first time I purchased sweet chili sauce. It came in a huge bottle, so I'm wondering if you have any other suggestions for using it? It certainly looks like it might work as a sauce for grilled vegetables, and my Thai friend suggested deep frying tofu and using it as a dipping sauce, but if you have any other suggestions I'd love to hear them.
Thanks for the great recipe!
Hey, bpod! Glad you like the recipe. As far as the chili sauce . . . I use it plain in other stir-fries and also as a dipping sauce. Mostly just as a topper. But now you have me thinking about other ways I may be able to use it. Since it's sweet, it might be a neat replacement for sugar in -- say -- cornbread? Sounds wild, but I might just have to try it out!
That looks soooo delicious, can't wait to try it! two questions though, my grocery store doesn't carry chilis could I use a Jalapeño (my boyfriend is growing some this summer)? And could I use another nut like almonds since cashews are so expensive?
Looks good! How many servings does this recipe make?
Anon -- It makes like six smaller servings. Four big ones. :)
Thanks! I'm making this for my boyfriend tonight as a surprise... four big servings means we can have leftovers! :)
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