- 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
- 1.
Heat a frying pan or wok. Throw in the cashews and toast for 2-3 mins till golden. Tip into a small bowl.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.