Thai Food Made Easy | WATERCRESS CASHEW PESTO NOODLES STIR- FRY
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WATERCRESS CASHEW PESTO NOODLES STIR- FRY

WATERCRESS CASHEW PESTO NOODLES STIR-FRY

Watercress Cashew Pesto Noodles Stir-Fry

Watercress Cashew Pesto Noodles Stir-Fry

Serve:2

Ingredients:

100 gram                         Dry egg noodles

55 gram                          Watercress

40 gram                          Salted cashew nuts

10 gram                          Parmesan cheese

1                                     Egg

1                                     Red Bird eye chilli-thinly sliced.

2 clove                             Garlic

3 tablespoon                     Olive oil

1 teaspoon                       Soya sauce

1/2 teaspoon                    Lemon juice

1/2 teaspoon                    Balsamic vinegar (Optional)

1 handful                          Basil leaf

1 pinch                             Salt and black pepper

 
 

Method

-Separate the egg yolk from the egg white. Set aside.

-Prepare the egg noodles according to an instruction on the package.

– Blend the watercress, basil, cashew nuts, olive oil, garlic, lemon juice, salt and pepper to your preferred consistency.  

-Add a little olive oil into the frying pan, follows by the cooked egg noodles then the watercress cashew pesto.

-Put parmesan cheese, soya sauce, season with salt and black pepper. Stir all the ingredients well.

-Put the egg yolk in the middle while the noodles are hot. Scatter the red chilli and serve immediately.

Tips:

-I love adding a tiny of the balsamic vinegar just before serving this dish as the acidity cut through the luscious pesto sauce very well.

-Fancy other types of noodles stir-fry? Click here for an easy Thai noodles stir-fry recipe.  

-Watercress is such a special vegetable. Click here to look at its benefit to our health.

Watercress Cashew Pesto Noodles Stir-Fry

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