Take 5: Stir fry beef with egg noodles and cashews

for 4 people

Ingredients

4 bunches	Dried egg noodles
350 g	Silver Fern Farms stir fry beef (Main)
½ cup	Allison's pantry raw cashews
2 cups	Frozen stir fry vege mix
1 packet	Lee Kim Kee Cantonese beef stir fry sauce
½ cup	Water

Remove beef from fridge, allow to come to room temperature. Cook 4 nests of egg noodles according to packet instructions, drain, refresh under cold water and set aside.
Heat a non-stick wok, toss in 1/2 cup raw cashews, toast, stirring often, until starting to brown, set aside. Add beef to wok, stir fry quickly, set aside and keep warm.
Place 2 cups of frozenvegein a large bowl, cover with boiling water, stand for 5 minutes and drain. Addvegeto wok, stir fry for two minutes, add beef back in, add stir fry sauce and half a cup of water, bring to a simmer.
Add noodles to wok and toss, using tongs, until noodles are covered evenly in sauce and heated through. Stir through cashews. Serve immediately.

Serving suggestion: toasted sesame seeds and some fresh coriander leaves would be lovely on top.