Watercress Cashew Pesto Noodles Stir-Fry
100 gram Dry egg noodles
55 gram Watercress
40 gram Salted cashew nuts
10 gram Parmesan cheese
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
-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.
-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.