Recipe for Cashew Noodle Crunch – a delicious Asian-inspired dinner dish for one
1/2 carrots – trim ends & peel
1 nest egg noodles
3/4 tbsp cashew butter
3/4 tbsp peanut butter
3/4 tbsp soy sauce
7g ginger – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
125g pork fillet – cut into 2cm cubes
3g coriander – chop leaves finely
1 spring onion – slice thinly at an angle
1/2 lime – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Slice into half-moons and slice the half-moons in half to make quarters.
Carrots: Cut in half crossways. Then cut each half lengthways into slices (5mm thick) and cut each slice into matchsticks (5mm).
Egg noodles: Place the noodles in a bowl, cover with boiling water and soak for 13-15 minutes until cooked, but with a slight bite. Drain.
Nut butter sauce: Mix together the cashew butter, peanut butter, soy sauce, water (4 tbsp for 4; 2 tbsp for 2), ginger and garlic.
Pork noodle stir-fry: Season the cubes with salt and pepper. Place a pan on high heat with a generous glug of olive oil. When hot, add the pork (it should sizzle when it hits the pan) and cook for 3-4 minutes until browned. Remove the pan from the heat, add the noodles, coriander and HALF the sauce and stir through.
Carrot salad: Mix together the carrots, cucumber and spring onions, squeeze over lime juice to taste and season with salt.
Serve the pork noodles topped with the crunchy carrot salad and the REST of the sauce drizzled over.
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