Red Hot Chili Peppers Mushroom Stir-fry With Cashews
Chrizel
Cook on high heat to make your dish ready quicker!
People: 1
25 min
Ingredients
0.5
Bell Pepper
0.5 tbsp
Canola Oil
15 gr.
Cashews
35 ml
Coconut Milk
0.75 tbsp
Curry Powder
50 gr.
Mushrooms
50 gr.
Noodles
0.5
Onion
50 gr.
Peas
1 tbsp
Soy Sauce
0.75 tbsp
Vinegar
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Prep
- Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
- Wash and cut your Mushrooms so that they all have a similar size and shape.
- Finely chop your bell pepper and onion.
Heating Steps
- Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
- Heat canola oil in a pan and add onion, curry powder and fry at lower temperature for several minutes.
- Turn up the heat to medium and add Mushrooms to your pan and fry for 10 minutes.Finally, add Bell Pepper and Peas and fry for 5 extra minutes.
- Add coconut milk, soy sauce and Vinegar to your pan and mix.
- Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.
Finishing Touches
- Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
- Add Cashews on top.
