Cabbage and cashew noodle stir fry recipe

Here is a wonderful recipe for a springtime boost with cooling cabbage and pungent spices to move qi and aid digestion.

In Chinese Medicine cabbage is neutral and sweet and primarily acts upon the Stomach and Spleen. It also lubricates the intestines and white cabbage benefits the lungs.

Leave out the spices if you are serving to children!

Serves :4

Ingredients

Half green or white cabbage leaves, shredded

4 nest of noodles of your choice

4 tablespoon coconut oil

4 teaspoon Sichuan peppercorns (optional)

2 teaspoon chilli flakes (optional)

1 cup cashew nuts

2 tablespoon ginger, finely chopped

2 tablespoon garlic, finely chopped

1 tablespoon Mirin rice wine

1 tablespoon light soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Method

1. Follow packet instructions to cook, drain and rinse noodles.

2.  In a large wok melt the coconut oil and add the peppercorns, chilli flakes, and cashew nuts. Allow to fry for 1-2 minutes until the spices begin to smell.

3. Reduce the heat a little and add the ginger and garlic and stir-fry until golden.

4. Add the shredded cabbage and stir-fry for 1-2 minutes until just softened.

5. Add the Mirin rice wine, soy sauce, and vinegar, and continue to stir-fry until the liquid is absorbed.

6. Add the noodles to the cabbage stir-fry, tossing until warmed through and well mixed in.

7. Drizzle with sesame oil and serve immediately

The Blossom Tree Clinic is an Acupuncture and Chinese Medicine Clinic serving the community in Totnes, Dartington with weekly low-cost clinics for Children and Pregnant Women. If you would like to book in with one of our practitioners please head to our BOOKING PAGE