Stir Fried Asian Greens with Ginger and Cashews

Stir Fried Asian Greens with Ginger and Cashews 

Serves 4. 


400g fresh rice noodles.

1/2 cup cashews.

1 tbsp vegetable oil.

2 cloves garlic (finely chopped).

3 tsp fresh ginger (grated).

1 bunch pak choy (cut into quarters).

1 bunch chinese broccoli (stems only, reserve leaves).

2 tbsp soy sauce.

2 tbsp sweet chilli sauce.

4 tbsp fried shallots. 


Place fresh rice noodles in a bowl and cover with boiling water. Allow to sit for 2-3 minutes, stir to separate noodles, then drain. Heat a wok over high heat. Add cashews and toss until golden. Remove. Add vegetable oil, cloves garlic, fresh ginger, pak choy and gai larn (Chinese broccoli) to wok and stir-fry until stems are tender. Add pak choy and gai larn leaves, soy sauce and sweet chilli sauce and stir-fry until leaves start to wilt. Stir in noodles and cashews and toss. Sprinkle with shallots and serve immediately.