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