Teriyaki Broccoli and Cashew Noodles

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with lower calories.

teriyaki sauce

🥗Healthier: low-sodium teriyaki sauce

💰Cheaper: soy sauce + honey

Soy sauce and honey create a similar flavor profile.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs while spaghetti is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is budget-friendly.

Defrost 400 grams of frozen broccoli and cut into smaller bite-size florets.

Cook 250 grams of egg noodles in boiling salted water according to package instructions (5 minutes).

Toast 150 grams of cashew nuts in a dry frying pan over maximum heat for 3-4 minutes until golden brown, then transfer to a bowl.

Once noodles are cooked, drain and run under cold water to stop cooking process, then drizzle with 1-2 tablespoons of oil to prevent sticking.

Prepare a mixture of 100 ml vegetable stock, 2 tablespoons teriyaki marinade, and 1 tablespoon soy sauce, stirring to combine.

Slice spring onions diagonally, reserving some for garnish.

Heat 2 tablespoons of toasted sesame oil in a frying pan over high heat.

Add minced garlic and ginger to the pan, stir-frying for about 2-3 minutes until fragrant.

Add the stock mixture, toasted cashew nuts, and stir-fry for about 2 more minutes.

Add the cooked noodles to the pan, stirring until heated through and well combined with the sauce (about 1-2 minutes).

Plate the dish and garnish with remaining spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens