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I rarely ate pasta before I went gluten free. I’ve struggled with weight all my life (I still do). One thing that I alwayed tried to do was avoid carbs. Pasta’s and bread’s and cake’s and you name it! So there are many types of food that I didn’t eat a lot of when I was younger and because of that I don’t miss them that much.

Enter The Boy.

If he had it his way, he’d eat nothing but pasta, meat, and cheese. I’ve been feeding him a lot lately and he’s been a good sport with the vegetables, quinoa and beans. But I wanted to make us both happy with this dinner. I know I was happy with it and I’m pretty sure he was too (he ate all the potential leftovers I tried to save!!! :))

I also wanted to try a new recipe using cashews, because that is the ingredient for this months Blogger Secret Ingredient! I’m the host, which is fun for me, and I’m giving away a tasty coconut cream curry spice blend to the blogger who’s cashew recipe I find most inspiring. Come on people, inspire me! :D

Gluten Free Cashew Stir Fry


1 handful of gluten free spaghetti style pasta (about 1 inch diameter handful OR about 50 pieces)
1/4 cup raw cashews
1/2 large green bell pepper
1/2  white onion
1 romaine tomato
2 tsp’s Braggs Liquid Amino’s
6 tablespoons canola oil (or preferred)


Bring water to boil in a medium saucepan. Add your gluten free pasta and cook until it’s your personal desired texture. Drain the noodles.

While the pasta is cooking, prepare the cashews and veggies. The cashews get chopped up (I left a few whole just for my own personal amusement) and set those aside. Chop the bell pepper, onion, and tomato long ways so you have thin strips of veggies.

In a wok or large saucepan, add canola oil and heat it over medium. After about 5 minutes of heating up the oil, add the cashews. Stir them in the oil for about a minute and then turn the burner on high. Immediately add the veggies and saute them for 5 minutes. Sprinkle the Bragg’s Liquid Amino’s through the stirfry. Add more than 2 tsp’s if you prefer; to your personal taste. Add the noodles and continue to saute. After an additional 5 minutes, pull the pan off the stove. Serve immediately.

I’d never made a stir fry before (sad, I know) but I was really happy with how this turned out. I thought the subtle flavor of the cashews really made this dish come alive.

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This recipe is linked to Meatless Monday with Chaya,  Just another Meatless Monday with Laura, and Mouth Watering Monday with Rachel, and Slightly Indulgent Tuesday with Amy.

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5 Responses to GF Cashew Stir Fry

  1. Kathleen says:

    Cashews and pasta in a stir fry how yummy!

  2. laura says:

    Oh Yum! Cashew stirfry is a personal favorite. Thanks for posting on Just Another Meatless Monday! Hope to see you next week.

  3. Gosh, girl, you had me at cashews! LOL, but true! I love the fact that other than the Bragg’s there’s no soy. I’d like to make this dish using the soy-free coconut aminos that Ali recently wrote about. Great recipe and photos, Aubree! :-)


  4. Beth says:

    I’m with Shirley; you had me at cashews. Looks so yummy!! I am loving these noodles at the Asian convenience store down the street (stir fried rice vemicelli). There are only a few ingredients, but every time I try to replicate at home, it’s not quite as good. I’m gonna give your version a try!

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