Edmame and cashew nut chow mein

 Ringing the changes with a bit of oriental influence.  Dead easy, once you've done the chopping, grating and crushing.  A little bit of lots of ingredients and, ta dah ....

Cashew nuts
Peanut oil
Spring onion
Garlic
Ginger
Chili flakes
Carrot
Red pepper
Brocolli
Mushrooms
Soy sauce
Rice wine
Rice wine vinegar
Edemame beans
Beansprouts
Cooked rice noodles

 1.  Roast the cashew nuts for a few minutes, set aside.
2.  Chop veg into quite small bite sized pieces - they need to cook quickly, and at about the same rate.
3.  In a wok stir fry spring onion, crushed garlic and finely grated ginger.
4.  Add other vegetables and keep stir frying, sprinkle in chili flakes.
5.  After 5 minutes add soy sauce, rice wine and wine vinegar to steam is a little and coat the veg, you might want to add a little water too, it helps the steaming.
6.  Keep tossing veg about for a minuute or so, then add edamame beans, beansprouts and noodles.  Toss about until it's all heated through.
7.  Top with cashew nuts.
8.  Serve, scoff.

(Gluten free and vegan if you use gf/vegan soy sauce)