Creamy cashew-vegetable noodle dish
Nutrient content per person: Calories 393 kcal Carbs 61 g Fat 14 g Protein 11 g
The health benefits of cashew nuts:
* the consumption of cashews on a regular basis and limited manner may help in avoiding blood diseases. Cashew nuts are rich in copper, which plays an important role in the elimination of free radicals from the body. Copper deficiency can lead to iron deficiencies such as anemia. Hence our diet should contain recommended quantity of copper. And cashew nuts are a good source.
* contain high levels of lutein and zeaxanthin, which act as antioxidants. When consumed daily, these antioxidant compounds can protect the eyes from the type of damage that can lead to blindness as we get older.
Recipe for three
Ingredients: 300 g of eggplant 200 g of cabbage 150 g of champignons 150 g rice noodles 100 g of carrots 3 handfuls of cashew nuts 1 tablespoon oil 1 tablespoon soy sauce 1 tablespoon lemon juice 1 tablespoon of nutritional yeast 1 teaspoon lemon pepper 1/2 teaspoon salt
Preparation: To make cashew cream, place 2 handfuls of cashews in a bowl and cover the cashews with water. Let the cashews stand in the water for 8 hours. If you don't have that much time, place the cashews in a pot and cook the nuts for 7-10 minutes. When the nuts are soft, place the cashews in a blender or food processor. Add 50 ml of water, yeast and lemon juice. Puree until you have a pleasantly creamy cashew cream.
Clean and chop the vegetables. Place the pot on the stove with 1.5 liters of water. Bring the water to a boil and place the rice noodles in a pot. Boil for 5-7 minutes. Strain the water and rinse the rice noodles under cold water. Put the pan on the stove and add oil to the pan. When the oil is hot, add the mushrooms to the pan. Fry the mushrooms for 3-5 minutes until they have become nicely crispy. Add vegetables to the pan. Fry the vegetables for 5-7 minutes. Vegetables are ready when they are a little brown on the top but still crispy on the inside. Add a handful of cashew nuts to the pan and fry for another 1-2 minutes. Turn off the stove and add the noodles and cashew cream to the pan. Mix everything well.
Serve in bowls and garnish with cashews. Enjoy instantly with friends. Bon Appetit!
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