Now Summer is finally here, I have been craving salads and stir fry’s and I have an amazing recipe to share with you for my super tasty Beetroot, Kale and Cashew Stir Fry. It is really nutritious, delicious and incredibly quick and easy to make. I love the richness and colour of the sauce, the warmth from the chilli, the different textures of the veggies with the added crunch from the cashew nuts. I have been making this stir fry on repeat for weeks. It really is that addictive. The sweetness from the sweet soy, with the freshness from the Kaffir Lime Leaves and the heat of the chilli really do make your taste buds dance. It’s the ultimate summer comfort food!
1 Carrot sliced into thin batons
1 Small Fresh Beetroot Peeled and cut into thin batons
1 Red Onion
1 Red Bell Pepper
Handful of Broccoli cut into small florets
A couple of handfuls of Kale
1 Red Chilli
2 Kaffir Lime Leaves
1 Clove of Garlic
3 Tablespoons of Sweet Soya Sauce
3 Tablespoons of Oyster Sauce
1 Tablespoon of Fish Sauce
30g Unsalted Cashew Nuts
200g Buckwheat Noodles or Rice Noodles
Start by peeling your carrot and beetroot and slice then into thin batons followed by slicing your red bell pepper into strips, onion into chunks and broccoli into small florets. Chop the chilli into thin strips and crush the clove of garlic.
In a little bowl, prepare your sauce by adding the fish sauce, oyster sauce and sweet soy together mixing until well incorporated.
In a large pan bring some boiling water to a boil and add your buckwheat noodles simmer until cooked through (check your packet instructions).
In a wok add a little coconut oil and once melted add all of your sliced veggies, couple of handfuls of kale, chilli and garlic and sauté until al dente. Then add your cooked noodles, drizzle over the sauce and stir through.
Serve into two bowls, sprinkle over the cashews and enjoy!
I hope you love this stir fry as much as I do!
Naomi Lilly x