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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This delicious recipe comes from my friend, Abigail Kirby. She made it for an International Dinner Fundraiser and it was a huge hit! She doesn't remember where she found the recipe and I couldn't find it online. My family loved this and I'm planning on cooking it soon! Ingredients:
1 tablespoon oil, for stir-frying |
1/2 tablespoon ginger, fresh and chopped |
2 garlic cloves, minced |
3 celery ribs, chopped |
1 cup broccoli, chopped |
3 green onions, chopped |
1/2 cup cashews, toasted |
10 ounces thick wheat noodles, precooked |
2 tablespoons oil |
1 1/4 cups broth (i use a vegan chicken broth, mckays chicken seasoning mixed with water) |
1 1/2 tablespoons cornstarch |
2 tablespoons low sodium soy sauce (i use braggs liquid aminos) |
to taste vegetarian chicken seasoning (1-2 tsp) |
Directions:
1. Stir fry in a pan ingredients 1-7 then set aside.
2. Bring to a boil all of the sauce ingredients until thick.
3. Pour sauce over the veggies, then add the noodles and toasted cashews.
4. Serve by itself or with rice.
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