Mushroom and Cashew Stir-Fry

Serves: 1
Ready in: 15 minutes

This is a one-person recipe for when you just need some solo eating time. Or when no one else is vegan. Or when everyone went out and left you in alone because you're sick or whatever. It's fine. I don't even care OK ...

It's not the sauciest of stir-fry's, the dressing in the bowl is just enough to coat everything with flavor and the half cup of water will be gone by the time you finish cooking. It's also quick enough to make that you can handle that shit even if your cold is bad enough for you to be convinced that death is upon you.

Ingredients

Dressing

• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp pomegranate molasses
• 1 tsp chilli puree
• 1/2 tsp onion powder
• 1/4 tsp garlic
• 1/4 tsp tamari
• 1/4 tsp ginger powder
• 1/4 tsp cumin
• 1 squeeze lemon juice
• 1 big pinch of pepper

Stir-Fry

• 1 packet of udon noodles
• 1 handful of mushrooms (I used 5)
• 1 handful of cashew nuts
• 1 small white onion
• 1 half cup of water

Garnish

• Kimchi
• 1 spring onion
• 1 handful of rocket
• 1 pinch of sesame seeds

Method

1. Put all dressing ingredients in bowl and stir.
2. Saute the mushrooms and onions in a wok for about 5 minutes.
3. Then add the cashew nuts, noodles, water and dressing and stir for another 5 minutes
4. Plate up!

Substitutions

Mirin - any other rice vinegar

Pomegranate molasses - maple syrup
Chili puree- tomato puree and chili powder

Udon noodles- any other noodles are fine, just adjust for cooking times.
Rocket - any lettuce or cabbage is fine but the peppery taste of rocket goes really well with the mushrooms