This recipe is delicious, quick and incredibly flexible, and will cause complete chaos in your kitchen.
The original recipe is on page 298 of Good Housekeeping’s New (sic) Step-By-Step Cookbook.
Ingredients
Oil, 1 tbsp p.p.
Cashews, a handful. Feel free to use extra since you will be snacking on them during the later stages of cooking.
Soy Sauce, 1 tsp p.p.
Sugar, 1/4 tsp p.p.
Five Spice if you have it, 1/4 tsp p.p.
Noodles, 1 nest(lunch)/2 nests(dinner) p.p.
Vegetables, a few from each of these categories three:
1 (flavouring)
Ginger, a cm or less p.p.
Garlic, 1/2 clove p.p. (or a whole one if you’re cooking for yourself)
Chilli, roughly 1/3 p.p. Consult with Pater if he’s going to be eating it
Onion, 1/4 p.p.
2 (slow cooking)
Carrot
Pepper
Baby Corn
Spring Onions
Mushrooms
3 (fast cooking)
Mangetout
Beansprouts
Long Beans
The quantities for 2 and 3 are just however much you want to eat today. You’ll want to chop most of them in advance — group 1 very thin/crushed, groups 2 and 3 into small chunks.
Recipe
Heat the oil and fry group 1 veg for a minute. Drop in the cashews but do not mix them with the other ingredients because you’ll need to take them out later. You should also put the kettle on now. Lightly toast the cashews (~1 minute) then take them out and put them aside.
Drop in group 2 veg. Put the boiling water into a pan, bring it to the boil, drop in noodle nests, then remove the heat. Stir fry the veg for 3–4 minutes.
Add group 3 veg and stir fry for another 2–3 minutes.
Now drain the noodles and add them to the veg along with the soy sauce, sugar and five spice powder. Mix while cooking for another minute.
Serve straight onto the plate or in a big bowl, with the toasted cashews alongside for your adoring foodience to sprinkle as they please.
