Forget store-bought stir fry sauces, you’re going to be impressing with this easy version that packs a wicked punch, flavour-wise.

 

Method:

  1. Boil the noodle nests in water over a high heat. This won’t take long so keep an eye on them. Once cooked, drain the noodles and set aside.
  2. Gently place eggs into a saucepan of boiling water and cook for 5 minutes before removing and putting in a bowl of cold water to stop them cooking further.
  3. Lay the cashew nuts in a small oven proof dish and roast in the oven (no oil) until starting to turn golden brown. Take care not to burn them!
  4. Prepare the sauce by mixing the soy sauce, ginger, garlic and honey in a small bowl.
  5. Heat a large flying pan over a high heat and drizzle in the sesame oil. Once hot, add the pak choi, carrot and mushrooms and fry until slightly softened.
  6. Next, add the noodles and sauce mixture to the frying pan and continue to cook until everything is combined.
  7. Divide the veggie noodles between two plates and garnish with the roasted cashew nuts, some kimchi, a boiled egg and a squeeze of lime.

tips and tweaks:

You can use broccolini, peas or mange tout, if those float your boat more than the veg we’ve used.

 

 

Servings: 2
Time: 30 mins

What’s in a serving:

Calories: 428
Fat: 15g
Sugars: 13g
Salts: 3.4g

Ingredients:

  • 2 wholewheat noodle nests
  • 2 eggs
  • Handful of cashew nuts
  • 1 ½ tbsp soy sauce
  • 1 inch ginger, finely chopped
  • 1 garlic clove, finely diced
  • 1 tsp honey
  • 1 tsp sesame oil
  • 100g pack choi
  • 2 carrots, peeled into long ribbons
  • 80g mushrooms, quartered
  • 150g kimchi
  • 1 lime, juiced