Stir-fried broccoli is the star of this simple noodle salad, but it would be happy to share the stage with other vegetables you have in the fridge. Carrots, mushrooms, peppers and cabbages can all join in.
300g/10½oz dried wholewheat noodles, around 6 nests
1 tbsp vegetable oil
250g/9oz broccoli, trimmed and cut into florets including pieces of stem (see recipe tip)
4 garlic cloves, crushed
60g/2oz cashews, roughly chopped
½ tsp dried chilli flakes, plus extra to garnish
4 tbsp honey
4 tbsp soy sauce
1 lime, quartered
Cook the noodles in salted boiling water for about 5 minutes, or according to the instructions on the packet, until tender, stirring regularly to separate the strands. Drain in a sieve and rinse in cold water. Drain well.
Meanwhile, heat the oil in a large frying pan or wok over a medium heat and stir-fry the broccoli for 5–6 minutes or until just softened. Then add the garlic and cashews and continue to fry for 1 minute more.
Add the chilli flakes, honey and soy sauce. Bring to a simmer and cook for about 1 minute, or until the sauce reduces and thickens a little.
Add the well-drained noodles and toss everything together. Divide between bowls and squeeze over a little lime juice and a pinch more chilli to serve.
You can eat the stem of the broccoli, as well as the florets, so don’t throw it out! Just peel off the tough outer skin and cut the juicy stem into batons.
These noodles also taste great cold as a salad the next day.
Any honey, even set, will work as it will dissolve in the heat. Peanuts would work as well as cashews, if you have them in.
Look out for snack packs of cashews which are usually just the size you need for this recipe.
In October 2022 this recipe was costed at an average of £3.55 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Source: BBC FOODS