This recipe serves 4. Feel free to substitute vegetables with whatever you have to hand

200g noodles

1 red onion, finely sliced

2 cloves garlic, finely chopped

5cm piece ginger, chopped into matchsticks

½ bunch fresh coriander, finely chop the stalks

1 small head broccoli, halve the large florets, thinly slice stalks

1 red/yellow pepper, sliced into strips

350g tofu, cut into 2cm cubes

1 carrot, cut into long ribbons

½ fresh chilli (optional), finely slice

100g cashew nuts

100g mangetout

100g baby spinach

Vegetable oil

Sesame oil

2 limes

Soy sauce

  1. First cook the noodles, drain and refresh in cold water
  2. Heat wok on medium heat and toast the cashew nuts until golden. Tip into a bowl
  3. Place pan on high heat and add 1tbsp vegetable oil
  4. Add red onion, garlic, ginger and coriander stalks and fry for 2 minutes until lightly golden, stirring regularly
  5. Add broccoli, pepper, tofu and mangetout and fry for 2 minutes.
  6. Add spinach, allow it to wilt and then add the noodles and carrot ribbons. Toss well for a minute
  7. Squeeze over juice from ½ lime, add 1tsp sesame oil and 2tbsp soy sauce and toss to coat
  8. Sprinkle over slice chilli, nuts and coriander leaves and serve with lime wedges for squeezing