Asian Stir Fried Noodles with Cashews and Crispy Kale

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Asian Stir Fried Noodles with Cashews and Crispy Kale
This stir fry is hot and spicy. The baked crispy kale brings a crunch element to the dish. The cashews also provide protein and some good fats. This is full of vegetables so has a good level of phytonutrients and antioxidants.
  1. For the sauce – Put all the ingredients into a food processor and blend until smooth – then set aside.
  2. Place the kale onto a large balking sheet and drizzle over 1 tbsp oil. Mix well with your hands making sure that the kale is lightly coated with oil. Season. Place in the oven on 110C for 45-60 mins until the kale is crisp and turns a deeper green. Set aside to cool.
  3. Toast the cashews in a dry pan over a medium heat for 1-2 minutes stirring occasionally until golden. Chop and set aside.
  4. Heat 2 tbsp oil in a large wok , add the onion and cook until it starts to soften. Add the remaining vegetables and cook for 3- 5 minutes, then add the sauce and stir well. Cook for another 2 minutes.
  5. Add the cooked noodles and stir well until everything is coated. Stir fry for 2- 3 minutes.
  6. Place a heap of vegetable noodles on a large serving plate. Scatter the fresh coriander and spring onions over the top. Add the crispy kale and cashews onto the top of the dish. Serve with wedges of lime.

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