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


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.


Chilli Tofu and Peanut Stir Fry


I had so many half used veg in the fridge that just called for a stir fry. As I have said before, I love adding ground nuts to dishes and, for stir fries, it has to be peanuts. I toast them in the oven for about 15 minutes and the flavour is wonderful. I like to grind them some pieces are still chunky to give extra crunch to the dish.

In Berlin, we can buy chilli tofu already marinated but if you cannot get this, you should marinate the tofu in a chilli paste for a few hours first. You could use a shop bought chilli paste or sauce.

I serve this with brown or red rice but whole wheat noodles would also be good. You can vary the veg that you use but the peanuts, tofu and teriyaki sauce are essential to the dish.

Serves 4
20 minutes preparation and cooking time for the stir fry but brown rice takes up to 40 minutes to cook.

A packet of chilli tofu or tofu marinated in chilli sauce for 2-3 hours
2 cloves garlic crushed
2 thumbnail sized pieces of fresh ginger chopped
A head of broccoli cut into bite size pieces
A red pepper sliced
Half a large onion sliced
Fresh corn from the cob (tinned also fine)
3-4 heads of pak choi or bok choi sliced
A handful of roasted peanuts ground
A tablespoon of teriyaki sauce
A teaspoon of honey
2 tablespoons of white wine or rice wine
2 tablespoons of oil for frying
2 teaspoons of sesame oil to finish

Heat the wok till it is very hot then add the oil and heat until very hot. Add the tofu and stir for a few seconds before adding the onion and broccoli. Add the rest of the vegetables. Stir fry for 2-3 minutes. Deglaze the pan with the wine and add the teriyaki sauce and honey. Stir for another 3-4 minutes. Just before serving add the peanuts and the sesame oil.