Mushroom, cashew and radish noodles | The Vegan Society

Mushroom, cashew and radish noodles

You are here

» Mushroom, cashew and radish noodles

Serves 4

Crunchy, filling and fresh.

Ingredientsvegan mushroom, cashew and radish noodles with veg in a white bowl on a grey surface

  • 2 tbsp vegetable oil
  • 50 g hoisin sauce
  • 25 ml red wine vinegar
  • 100 g chestnut mushrooms, thinly sliced
  • 100 g oyster mushrooms, thinly sliced
  • 100 g button mushrooms, thinly sliced
  • 50 g radish, thinly sliced
  • 100 g frozen broad beans
  • 1 carrot, ribboned with a peeler
  • 1 red pepper, fine julienne
  • 25 g fresh ginger, peeled and cut into julienne
  • 50 g cashew nuts
  • 25 g pumpkin seeds
  • 15 g chia seeds
  • 2 tbsp chopped fresh coriander
  • 100 g tenderstem broccoli, blanched and chilled
  • 200 g wholewheat noodles (dry weight), cooked and chilled
  • 2 heads pak choi, shredded

Method

  1. Mix together the oil, hoisin sauce and red wine vinegar to make a light sauce (if it’s too thick, add 25 ml water). Put the rest of the ingredients into a large bowl and combine thoroughly. Combine with the dressing and serve as a crispy salad – great with friends or as a lunchtime treat!

TIP: Look for calcium in the ingredients list of your tofu

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
439 52.8 11 15.7 17.5 2.5 12.6 1.1
Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2021 The Vegan Society