Speedy Yakisoba Noodles
with Broccolini, Green Beans and Cashews
Ahhhh asparagus season, thou art too short! One of our favourite seasons has rolled around again and we plan to make the most of it. This tasty little Chinese number evokes memories of our first ever Chinese restaurant experience, but we’ve reworked the recipe for maximum nutrition and freshness. Sek faahn! (that’s Cantonese for bon appetit!)
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Haricots verts, parés
170 g
Broccolini
10 g
Ail
30 g
Gingembre
2 pièce(s)
Oignons verts
28 g
Noix de cajou
(Contient: Noix, Arachides)
1.5 cc
Huile de sésame
(Contient: Sésame)
1.5 cc
Mirin
(Contient: Sulfites)
1.5 cs
Yellow Bean Sauce (Wheat, Soy)
(Contient: Soya, Gluten)
1 cc
Fécule de maïs
(Contient: Sulfites)
350 g
Nouilles yakisoba, épaisses
(Contient: Gluten)
Ustensiles
Instructions
Wash and dry all produce. Cut the green beans and broccolini into 1-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. (TIP: Use a spoon to scrape the skin off the ginger!) Thinly slice the green onions.
Heat a large pan over medium heat. Add the cashews to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)
Increase the pan to medium-high heat. Add the sesame oil, then the green beans and broccolini. Cook, stirring occasionally, until tender-crisp, 6-7 min. Add the garlic and ginger. Cook, stirring often, until fragrant, 1 min.
Meanwhile, in a small bowl, whisk together the mirin, yellow bean sauce, cornstarch and 1/2 cup water.
Add the sauce and noodles to the veggies. Cook, stirring often, until the noodles are warmed through, 1-2 min. (TIP: Add 1/4 to 1/2 cup more water if the noodles look dry!) Season with salt and pepper.
Divide the stir-fried noodles between bowls. Sprinkle with green onions and cashews.
