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15-Minute Roasted Cashew & Broccoli Stir-Fry

This easy lightened-up Broccoli Cashew Stir-Fry makes a satisfying 20-minute weeknight meal! A healthy oil-free stir-fry with fresh flavors of garlic & ginger. (Vegan, gluten-free, oil-free)
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Chinese
Servings 3
Calories 291 kcal


  • 1 small onion - sliced
  • 3 cloves of garlic - minced
  • 1 thumb of ginger - minced
  • 3 nests of rice noodles or any noodles you like, you can also use cooked quinoa, brown rice, etc.
  • 2-3 tbsp of soy sauce or tamari for a GF option
  • 1 large head broccoli 10 oz. florets about 4 cups
  • 1 cup/150g roasted cashews*


  • Bring a pan of water to a boil, then add the noodles + the broccoli. Cook for 6-7 minutes until the noodles are done and florets and fork-tender.
  • Meanwhile, toast the cashew nuts in a pan, or roast them in the oven.
  • Heat a wok with some vegetable stock ( 5-6 tbsp ) for an oil-free option and add the sliced onions, minced garlic, and ginger. Cook for 4-5 minutes. Add the soy sauce and cook for 1 minute.
  • Then add the strained broccoli and noodles to the pan. Stir it all together and take off the heat.
  • Serve sprinkled with cashew nuts, sesame seeds, and sliced scallions.


The recipe is cashew-heavy, but you could easily cut them back and give it a try with other variations/additions: mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
For a gluten-free version, use tamari instead of soy sauce.
Store the leftovers in the fridge for up to 3 days.


Serving: 1servingCalories: 291kcalCarbohydrates: 44.5gProtein: 4.3gFat: 6.7gFiber: 5.5g
Keyword asian, glutenfree, healthy, lunch, maincourse, oilfree, stifry, vegan
Tried this recipe?Let us know how it was!