- 35g cashews
- 1 lemon
- 40g tahini
- 2 salad onions
- 3 courgettes
- 1 green pepper
- 2 carrots
- 1 red onion
- A thumb of ginger
- 2 garlic cloves
- 2 bundles of rice noodles
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 tbsp cold water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan or wok
- Small bowl
- Pan with lid
Heat a frying pan or wok. Throw in the cashews and toast for 2-3 mins till golden. Tip into a small bowl.
Zest and juice the lemon into a small bowl. Whisk in the tahini with 1 tbsp cold water. Finely slice the salad onions and add those. Set aside.
Slice the courgette into 1 cm thick rounds. Halve the pepper and scoop out the seeds. Roughly chop it. Peel and trim the carrots. Thinly slice them on the diagonal. Peel and thickly slice the onion.
Heat the pan or wok you used to toast the cashews. When warm, pour in 1 tbsp oil. Add the veg and cook for 5 mins, tossing till golden.
While the veg are frying, cook the noodles. Put 2 bundles of noodles into a pan and cover with boiling water (see our tip below for what to do with your leftover bundle). Cook for 3 mins till tender. Drain and immediately pour over the tahini sauce. Pop on a lid to keep warm.
Peel and grate the ginger and garlic. Whisk 1 tbsp sugar and 2 tbsp vinegar together. Add the grated garlic and ginger. Pour in the red wine vinegar mix. Stir and cook for 2 mins.
Taste and season the noodles and the veg. Divide the noodles between two plates. Top with the sticky veg. Scatter over the toasted cashews to serve.
Oodles of noodles^ Use your leftover bundle of noodles to make a DIY noodle pot. Put ginger, chilli, garlic, tamari and honey in a jar. Add veg, herbs and the noodles. Pour in boiling water and leave for 4-5 mins.