Vegetable Stir-Fry with Chilli Pesto

On the table in 15mins

Serves 4



  • 1 tbsp. olive oil
  • 3–4 garlic cloves, finely chopped
  • 3cm fresh ginger, peeled and grated
  • 1 large bag stir-fry vegetables
  • 1 large bag stir-fry soft noodles
  • ½ jar Sacla’ Fiery Chilli Pesto
  • 1 lime, juice
  • 1 tbsp. soy sauce
  • Salt & pepper to taste
  • 1 handful coriander, chopped
  • 2 tbsp. cashew nuts, toasted and chopped


  1. Heat a large wok or pan over a high heat. When the wok is very hot, add the oil, then the garlic and ginger, and stir-fry for about 30 seconds. Add the vegetables, and stir for 2–3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside
  2. Add the noodles to heat them through and then add the Pesto, lime juice and soy sauce
  3. Season to taste. Remove from the heat and stir through the coriander. Sprinkle with the cashew nuts and serve.

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