Recipe
Prep time: 30 minutes | Serves: 2
Nutritional info per serving
Calories: 428 calories | Total fat: 15g | Sugars: 13g | Salts: 3.4g
- 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
- 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.
- 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.
- 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!
- Prepare the sauce by mixing the soy sauce, ginger, garlic and honey in a small bowl.
- 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.
- Next, add the noodles and sauce mixture to the frying pan and continue to cook until everything is combined.
- 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.
