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Before you jump to Watercress Cashew Pesto Noodles Stir-fried recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to watercress cashew pesto noodles stir-fried recipe. To cook watercress cashew pesto noodles stir-fried you only need 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Watercress Cashew Pesto Noodles Stir-fried:
- Provide 100 gram Dry egg noodles
- You need 55 gram Watercress
- You need 40 gram Salted cashew nuts
- Get 10 gram Parmesan cheese
- Use 1 Egg
- Prepare 1 Red Bird eye chilli-thinly sliced
- You need 2 clove Garlic
- You need 3 tablespoon Olive oil
- Prepare 1 teaspoon Soya sauce
- Prepare 1/2 teaspoon Lemon juice
- Use 1/2 teaspoon Balsamic vinegar (Optional)
- Provide 1 handful Basil leaf
- Provide 1 pinch Salt and black pepper
Instructions to make Watercress Cashew Pesto Noodles Stir-fried:
- 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.
Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency. Heat the oil in a frying pan until very hot. Pour over the sauce and simmer with a splash of water.
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