Cashew Udon Noodles

Hey guys!

This is a 15 minute recipe that takes no time whatsoever, other than loosely chopping up some veg. It’s perfect for a quick sharing meal, and I thought it was too easy to add but it was insisted after feeding some of my friends over lockdown ahha!

Ingredients

• 1 Bag Fridge Ready Quorn Pieces (Vegan Chicken Replacement)

• 1 Cup Cashew Nuts

• 2 Sweet Pointed Red Peppers

• 2 Red Onions

• 1 Small Chilli Pepper

• 5 Small Scallions

• 10 Orange Tomatoes

• Cumin

• Sesame Oil

• Light Soy

• Dark Soy

• Chilli Powder

• Sugar

• Sushi Vinegar

• Salt

• Vinegar

• Garlic Granules

• Onion Granules

• Curry Powder (optional)

So let’s start by washing, prepping the veg. Add some sliced peppers and red onions to a pan with olive oil, then some scallions and yellow tomatoes, a tsp of salt and pepper, some cumin seeds or dried cumin, about a tbsp. Then add half a tbsp of curry powder, some sesame seeds and cook them until they are very fragrant. With this type of meal you want to have texture and do it quickly, so I ther win a bag of chicken quorn which was fridge ready. It’s so easy so just cook for another 5 minutes.

With the sauce, in a separate cup mix 2 tbsp light soy, 1 tbsp dark soy, 2tbsp sushi vinegar, a tsp ginger powder, a tsp garlic powder, a tsp curry powder, a tsp honey, and a tsp toasted sesame oil. If you want a larger quantity, add more of it but it’s pretty easy to tweak to your tastes. At the very last minute when everything is cooked appropriately through, throw this over everything, with a handful of cashews and cook until bubbling. If you were gonna have rice noodles, add them with this but I chose to do this with some udon which I prepped before in some boiling water.

So simple, great for kids, it’s not spicy but you can add chilli to it if you like. Yum!