Shut Up And Drive Stir-Fry With Mushrooms
Liz
Cook on high heat to make your dish ready quicker!
People: 1
30 min

Ingredients

0.25
Broccoli
50 grams
Butternut Squash
0.75
Carrot
20 grams
Cashews
0.75 tbsp
Coconut Oil
2 Clove
Garlic
0.75 tbsp
Lemon
35 grams
Mushrooms
60 grams
Noodles
0.5
Onion
5
Radishes

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Prep

  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Peel and cut your butternut squash into evenly sized pieces.
  3. Wash and cut your broccoli and Mushrooms in evenly sized pieces.
  4. Slice your radishes. Try to ensure all pieces are roughly the same size.
  5. Finely chop your carrot, garlic and onion.
  6. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat coconut oil in a pan, add carrot, garlic and onion, and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Butternut Squash to your pan and fry for 10 minutes, stirring occasionally.Then add Broccoli and fry for 5 minutes.Finally, add Mushrooms and fry for 5 extra minutes.
  4. Lower the heat, add lemon to your pan and mix.
  5. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Cashews and Radishes on top.