Plant based Tenders Stir Fry with Udon Noodles and cashews
An easy and tasty vegetarian one plate dinner recipe using plant-based tenders, seasonal vegetables and udon noodles. Everybody loves it!
Ingredients
- 1 box Let's Eat Tasty Tenders
- 3 bunches mama san Udon Noodles
- Oil for cooking
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion thinly sliced
- a handful green beans
- 1 red capsicum sliced
- 100 g mushrooms sliced
- 2 bok choy sliced
- FreshLife Natural Cashews
- FreshLife sesame seeds
Sauce
- 1 tbsp cornflour
- 3 ½ tbsp mama san soy sauce
- 1 tbsp mama san mirin
- ½ tsp Kuki sesame oil
- black pepper to taste
- ½ cup water
Instructions
- Prep the sauce: In a bowl, mix the cornflour and 1 1/2 tbsp soy sauce until smooth. Add the remaining soy sauce and rest of the sauce ingredients and stir well. Set aside.
- Cook the tenders and toast cashews: Cook the Tasty Tenders in an oven according to the packet instructions. Roast the cashews on a separate tray for 5 minutes.
- Cooke the udon noodles according to the packet instructions. Drain and set aside.
- Stir-Fry Vegetables: Heat a large pan or wok over medium-high heat. Add some oil and stir-fry the garlic, ginger, capsicums, onion, mushrooms, and green beans for a few minutes. Add the udon noodles, continue to stir fry for 1 minute.
- Pour the prepared sauce all over, then add the bok choy. Continue to stir fry until the sauce thickens and everything is evenly coated.
- Arrange the stir fry on serving bowls, top with the tenders, cashews and sesame seeds.
Tried this recipe?Let us know how it was!
