Home Grown Mung Bean Sprouts with Stir Fried Noodles and Cashew Nuts

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Sprouting your own beansprouts is really easy. See my post about this. They are so delicious in a stir fry and a great source of protein. As always with nuts, the cashews taste much better if they are toasted first. Broccoli is great for boosting the immune system.

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4

A head of broccoli chopped

A red pepper chopped

A large clove of garlic crushed

A thumbnail piece of fresh ginger chopped

A leek finely chopped

2 handfuls of toasted cashew nuts

4 handfuls of fresh sprouted mung beans

A tablespoon of light soya sauce

A teaspoon of honey

A finely chopped chilli

A tablespoon of white wine.

A tablespoon of oil for cooking

A teaspoon of sesame oil

300 g of wholewheat noodles cooked.

Heat a large pan or wok until it is very hot and then add the oil and heat until the oil is smoking. Add the vegetables to the oil, together with the garlic and ginger and stir fry for 5 minutes.  Grind one of the handfuls of cashews and add these together with the whole cashews and mung bean sprouts. Now add in the noodles and stir plus a splash of white wine. Add the soya sauce, honey and chill and stir fry for a few more minutes. Add a little water if the pan gets  too dry. Finish with the sesame oil.

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2 thoughts on “Home Grown Mung Bean Sprouts with Stir Fried Noodles and Cashew Nuts

  1. Sarah November 12, 2013 / 9:27 am

    This sound so good….I am addicted to cashews 🙂 I would have to sub the honey for agave or something as I am vegan.

    • hellykellysbelly February 13, 2014 / 2:20 pm

      I am vegan for health reasons not ethical Sarah so I do eat honey but thanks for pointing this out. I must try to remember than many vegans do not eat honey. Helen

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