Quick and easy mushroom and cashew stir-fry recipe

Libby Limon BSc NT mBANT / Apr 12, 2016

This mouth-wateringly simple dish makes for a light and balanced dinner that will not disappoint. Ready in 10 minutes this Asian mushroom stir-fry requires little preparation, making it ideal for those that are time poor in the evenings.


Serves 2

Per serving: 494Kcal, 23g Protein, 71g Carb, 15g Fat 

Time: 10 Minutes 


  • 160g 100% buckwheat noodles
  • 1 clove garlic
  • 1 thumb ginger
  • ½ tsp chili flakes
  • 1 heaped tsp coconut oil
  • 150g shiitake mushrooms (sliced)
  • 140g exotic mushroom selection
  • 2 tbsp tamari soy sauce
  • 300g pak choi (broken into leaves)
  • 50g cashew nuts

Garnish with chopped coriander


  1. In a pan of boiling water, cook the noodles for 7 minutes.
  2. Once cooked drain and rinse in cold water.
  3. Meanwhile, heat the coconut oil in a wok or frying pan, add the garlic, ginger and chili flakes for 2 minutes.
  4. Then add the shiitake mushrooms, stir-fry for a further 3 minutes.
  5. Lastly, add the rest of the ingredients including cooked noodles. 
  6. Serve and enjoy!