Tamarind and cashew stir-fry

Tamarind and cashew stir-fry


3 people made this

About this recipe: Once all the vegetables and the sauce have been prepared, this stir-fry can be cooked in minutes. It is an ideal quick midweek meal, packed with ingredients that taste good and that are good for you too.

Norma MacMillan

Serves: 4 

  • 2 tbsp sunflower oil
  • 55 g (2 oz) unsalted cashew nuts
  • 200 g (7 oz) sugarsnap peas
  • 200 g (7 oz) baby sweetcorn, halved
  • 1 red pepper, seeded and cut into strips
  • 200 g (7 oz) pak choy, sliced
  • Tamarind sauce
  • 1 tbsp tamarind concentrate
  • 2 tbsp light soy sauce
  • 2.5 cm (1 in) piece of fresh root ginger, peeled and finely grated
  • 1 tsp cornflour
  • 2 tbsp dry sherry
  • To serve
  • 400 g (14 oz) medium egg noodles
  • 1 tsp toasted sesame oil
  • 200 g (7 oz) bean sprouts
  • 1 onion, thinly sliced
  • 2 tbsp light soy sauce
  • 2–3 tbsp chopped fresh coriander

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix the sauce ingredients with 2 tbsp of water in a small bowl, and set aside. Heat 1 tbsp of the sunflower oil in a wok or large frying pan and add the cashew nuts. Cook for 1 minute or until pale golden, then use a draining spoon to remove the nuts from the pan and set aside to drain on kitchen paper.
  2. Add the sugarsnap peas, sweetcorn and red pepper to the wok and stir-fry over a high heat for 2–3 minutes or until the vegetables begin to soften. Pour in the prepared sauce and add the pak choy. Cook, stirring, for about 30 seconds, then cover and simmer for 2 minutes. Transfer the vegetables to a hot serving dish, scatter the nuts over and keep hot.
  3. Cook the noodles in boiling water for 3 minutes. Drain, return to the pan and drizzle the sesame oil over them. Set aside.
  4. Heat the remaining 1 tbsp of sunflower oil in the wok or frying pan and add the bean sprouts and onion. Stir-fry for 2 minutes. Add the noodles and cook for a further 3 minutes, tossing the ingredients together well.
  5. Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls. Sprinkle with the coriander. Serve the tamarind vegetables separately or pile them on top of the noodles.

Some more ideas

*For a Thai-style stir-fry, use mange-touts instead of sugersnap peas, and replace the pak choy with 125 g (4½ oz) carrots, thinly sliced; 1 can sliced bamboo shoots, about 225 g, drained; and 4 spring onions, thinly sliced. Instead of the tamarind sauce, mix together 4 tbsp sweet chilli sauce, 2 tbsp light soy sauce, 1 tbsp Thai fish sauce and a 2.5 cm (1 in) piece of fresh root ginger, peeled and finely chopped. Serve with the noodle mixture or with plain boiled rice. *Frozen vegetables make stir-fries even quicker to prepare. Try frozen sugarsnap peas, sweetcorn and green beans with chopped fresh spring onions, chopped garlic and/or chopped fresh root ginger. There is no need to thaw the vegetables first – just add them to a little hot sunflower oil and stir away. *For a more substantial dish, add 200 g (7 oz) peeled raw tiger or king prawns with the sauce in step 2.

Plus points

Cashew nuts offer vitamin B1 and the minerals iron, zinc, magnesium and selenium. They also contain a high proportion of fat, but most of it is of the ‘healthy’ monounsaturated kind.

Each serving provides

B1, C, E, folate, A, B6, niacin, copper, iron, B2, calcium, potassium, zinc

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Reviews (2)


Really nice recipe. A variety of great flavours which, although relatively subtle, really complemented each other and you got a different hit of each with every mouthful. There was also a range of textures. I've never fried cashews before but they cooked a lot faster than expected (20-30 secs), so be careful to keep them moving when making this or they'll burn! The noodles I used were fresh, not dried, so I omitted step 3. - 04 Apr 2015


This recipe was easy to follow and produced a tasty dinner. Made even quicker and easier by simply using two bags of ready chopped stir fry veges from Sainsburys.The flavours were subtle and not overpowering, the cashews in it were just delicious. Will make this again, although I will use the veg from the original recipe next time. - 12 Apr 2013

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