To the wok, add carrot, zucchini, capsicum and celery, fry for 10-15 minutes or until vegetables are tender, over medium-high heat, stirring. Continue to add extra oil if mixture begins to stick.
Meanwhile, cook the noodles to packet instructions. Once cooked, drain and set aside.
Add spring onion, broccoli florets, Chinese cabbage, green beans, snow peas, cashews and the prepared sauce. Continue to cook for a further 5-10 minutes minutes or until these vegetables are just tender and everything is coated well with the sauce. At this point, I like to add more of the soy sauce, just by pouring a little into the vegetables until desired flavour, cook through.
Stir though sesame seeds, turn off heat.
Serve up stir fried vegetables and cooked noodles together.
Enjoy!
Notes
Store in an airtight container, refrigerated, for up to 2-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/loaded-vegetable-stir-fry/