Vegetable cashew noodles

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Rice noodles320 g (80 g)
• Green/white cabbage320 g (80 g)
• Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
• Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Fresh ginger20 g (5 g)
• Soy sauce60 g (15 g)
• Toasted sesame oil20 g (5 g)
• Cashews80 g (20 g)
• Sunflower / vegetable oil32 g (8 g)

Method

1. Soak noodles in hot water 8 minutes; drain.
2. Stir-fry onion, carrot, pepper and cabbage with garlic and ginger 4 minutes.
3. Toss in noodles, soy, sesame oil and cashews.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Contains: Gluten, Tree nuts, Sesame, Soy — always check the labels of what you buy.