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Hokkein Noodle, Mushroom and Cashew Salad


Mushroom Cashew Nut Stirfry

Hokkien Noodle, Mushroom and Cashew Salad

Serves 4  

Preparation Time: 30 mins + standing    

Cooking Time: 5 mins

Ingredients 

4 (15g) dried shiitake mushrooms
125ml boiling water
400g fresh hokkien noodles
100g enoki mushrooms
150g oyster mushrooms
200g button mushrooms, halved
4 spring onions, finely sliced
2 cloves garlic, crushed
2 tablespoons sweet chilli sauce
2 tablespoons reduced salt soy sauce
100g unsalted cashews, roasted
2 tablespoons sesame seeds    

Method 

  • Put the shiitake mushrooms in a bowl, cover with boiling water and allow to stand for 25 minutes or until the mushrooms are soft. Drain and reserve the liquid. 
  • Remove the stalks from the mushrooms and discard. Cut the caps into thin slices. 
  • Gently separate the hokkien noodles and put in a large bowl. Cover with boiling water and allow to stand for 2 minutes then drain well.
  • Separate the enoki mushrooms into small bunches and cut off any dry ends. 
  • Toss the shiitake, enoki, oyster and button mushrooms with the spring onions.
  • Put the garlic, sweet chilli sauce, soy sauce and reserved mushroom liquid in a small pot and simmer for a few minutes until reduced and slightly thickened. Pour over the mushrooms and toss to coat. 
  • Toss the noodles, dressed mushrooms, cashews and sesame seeds together in a bowl and combine well. Transfer to serving bowls. aa fm tag square 15.jpg 

Nutrients Per Serve

Energy
Total Fat
Saturated Fat
Monounsaturated Fat
Polyunsaturated Fat
Protein
Carbohydrate
Fibre
Sodium

Cholesterol 

1724kJ (412cal)
18.0g
2.5g
8.9g
3.3g
17.0g
46.0g
5.9g
578mg
0.67mg

Image and Recipe: Heart Foundation

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