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Hokkien Cashew Stir-fry

Recipes for Home and Restaurant

by Nadine Lloyd

Hokkien Cashew Stir-fry Recipe by Nadine Lloyd


(Serves 2-4)

  • 1 packet Hokkien noodles

  • 1½ tablespoons sesame seed oil

  • 1½ teaspoons ginger

  • 1 teaspoon fresh garlic – crushed

  • 1 bunch of asparagus – cut into pieces

  • 1 carrot – sliced using a spiral cutter

  • 1 zucchini – sliced using a spiral cutter

  • 1 tablespoon rice wine

  • 1½ tablespoons soy sauce

  • 1 tablespoon sweet soy sauce

  • 1 tablespoon mirin

  • 1 cup raw cashews


Soak the noodles in boiling water for 5 minutes or follow the instructions on the packet.


Heat the sesame seed oil in a wok or frying pan.

Add the ginger and garlic.

Fry for 2 minutes.

Add the asparagus, carrot and zucchini.

Fry for a further 2 minutes.

Add the sauces.

Stir through.

Add the noodles and cashew nuts.

Stir through.

Serve immediately.

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