170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Cup
1 Large Frying Pan/Wok
The Good Bit
- Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
- Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
- Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.
