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Teriyaki Stir-fry

CategoryDifficultyBeginner
Cook Time25 minsTotal Time25 mins

Ingredients
 200 g Egg-free noodles
 4 tbsp sunflower or vegetable oil
 1 cloves garlic, crushed
 1 red chillies, seeds removed and finely chopped
 2 cm piece ginger, finely chopped
 3 cups of stir fried vegetables
 100 g bean sprouts
 45 ml Teriyaki Sauce
 A good handful of salted cashew nuts, lightly toasted & spring onions to garnish

Method

1

Place the vegan noodles in boiling water and simmer for 2- 3 Minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

2

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

3

Toss the prawns with the vegetables; add the cashew nuts and spring onions.

Ingredients

Ingredients
 200 g Egg-free noodles
 4 tbsp sunflower or vegetable oil
 1 cloves garlic, crushed
 1 red chillies, seeds removed and finely chopped
 2 cm piece ginger, finely chopped
 3 cups of stir fried vegetables
 100 g bean sprouts
 45 ml Teriyaki Sauce
 A good handful of salted cashew nuts, lightly toasted & spring onions to garnish

Directions

1

Place the vegan noodles in boiling water and simmer for 2- 3 Minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

2

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

3

Toss the prawns with the vegetables; add the cashew nuts and spring onions.

Teriyaki Stir-fry

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