Cashew and vegetable stir fry

Cashew and vegetable stir fry


28 people made this

About this recipe: A deliciously healthy combination of whole wheat pasta, broccoli, red pepper, carrots and mushrooms in a dark sweet sauce. The edamame soya beans are optional but very good for you. I've seen them in the freezer section at M&S and I'm guessing other large supermarkets might have them.


Serves: 8 

  • 450g whole wheat pasta
  • 2 tablespoons toasted sesame oil
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons caster sugar
  • 4 tablespoons toasted sesame oil
  • 250g broccoli, chopped
  • 1 large carrot, sliced
  • 1 red pepper, sliced
  • 300g fresh shiitake mushrooms, sliced
  • 255g frozen edamame soya beans (M&S has them)
  • 100g unsalted cashew nuts, chopped

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Bring a large pot of lightly salted water to a boil. Cook the pasta 10 to 12 minutes, until al dente and drain.
  2. In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar and sugar.
  3. Heat 4 tablespoons sesame oil in a frying pan or wok over medium heat. Stir in the broccoli, carrots, red pepper, mushrooms, edamame and cashews. Mix in the sesame oil mixture. Cover and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

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Reviews (1)


I'm just starting to experiment with a vegan diet. This recipe is fantastic - I certainly am not missing meat so far. - 24 Jul 2013

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