Recipe
Prep time: half-hour | Serves: 2
Nutritional information per serving
Calories: 428 energy | Total fats: 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 lengthy ribbons
- 80g mushrooms, quartered
- 150g kimchi
- 1 lime, juiced
- Boil the noodle nests in water over a excessive warmth. This gained’t take lengthy so keep watch over them. Once cooked, drain the noodles and put aside.
- Gently place eggs right into a saucepan of boiling water and cook dinner for five minutes earlier than eradicating and placing in a bowl of chilly water to cease them cooking additional.
- Lay the cashew nuts in a small oven proof dish and roast within the oven (no oil) till beginning to flip golden brown. Take care to not burn them!
- Prepare the sauce by mixing the soy sauce, ginger, garlic and honey in a small bowl.
- Heat a big flying pan over a excessive warmth and drizzle within the sesame oil. Once sizzling, add the pak choi, carrot and mushrooms and fry till barely softened.
- Next, add the noodles and sauce combination to the frying pan and proceed to cook dinner till every thing is mixed.
- 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 these float your boat greater than the veg we’ve used.