Vegetable Chow Mein with Cashew Nuts
2 tablespoons oil
1/2 cup roasted cashew nuts
2 carrots, cut into thin strips
3 celery sticks, cut into thin strips
1 green pepper, seeded and cut into thin strips
1 cup benasprouts
225 grams dried medium or thin egg noodles
2 tablespoons toasted sesame seeds to garnish
For the lemon sauce:
2 tablespoons light soy sauce
1 tablespoon dry sherry
3/4 cup vegetable stock
1 tablespoon sugar
2 teaspoons cornflour
1.Stir all the ingredients for the lemon sauce together in a jug. Bring
a large saucepan of salted water to the boil. Add the carrots and
cerely to the pan and stir-fry for 4-5 minutes.
2. Heat oil in a wok, add the carrots and celery to the pan and stir-fry
for 4-5 minutes. Add the pepper and beansprouts and stir-fry for 2-3
minutes more. At the same time, cook the noodles in the pan of
boiling water for 3 minutes,or according to the instructions on the
packet. Drain well and place in a warmed serving dish.
3.Remove the vegetables from the pan with a slotted spoon. Pour in
the sauce and cook for 2 mintues, stirring until thick. Return the
vegetables to the pan, add the cashew nuts and stir quickly to coat
in the sauce. Spoon the vegetables and sauce over noodles.
Scatter with sesame seeds and serve.