Honey broccoli noodles
Description
Stir-fried broccoli is the star of this simple noodle salad, but it would be happy to share the stage with other vegetables you have in the fridge. Carrots, mushrooms, peppers and cabbages can all join in.
Ingredients
- 300g/10½oz dried wholewheat noodles, around 6 nests
- 1 tbsp vegetable oil
- 250g/9oz broccoli, trimmed and cut into florets including pieces of stem (see recipe tip)
- 4 garlic cloves, crushed
- 60g/2oz cashews, roughly chopped
- ½ tsp dried chilli flakes, plus extra to garnish
- 4 tbsp honey
- 4 tbsp soy sauce
- 1 lime, quartered
- salt
Directions
- Cook the noodles in salted boiling water for about 5 minutes, or according to the instructions on the packet, until tender, stirring regularly to separate the strands. Drain in a sieve and rinse in cold water. Drain well.
- Meanwhile, heat the oil in a large frying pan or wok over a medium heat and stir-fry the broccoli for 5–6 minutes or until just softened. Then add the garlic and cashews and continue to fry for 1 minute more.
- Add the chilli flakes, honey and soy sauce. Bring to a simmer and cook for about 1 minute, or until the sauce reduces and thickens a little.
- Add the well-drained noodles and toss everything together. Divide between bowls and squeeze over a little lime juice and a pinch more chilli to serve.
