Serves 2, 10 mins total prep & cooking time

Whip up this quick dish when you’re pushed for time or just don’t fancy slaving over the stove for too long. The combination of the peanut sauce, noodles & veggies is delicious & is the ideal lunch or speedy dins.

Ingredients:

2 nests of dried egg noodles (use rice noodles if vegan)
1 tbsp sesame oil
2 cloves garlic
1 brown onion
4 chestnut mushrooms
4 stems of broccolini
2 handfuls of spinach
2 tbsp peanut butter
1 tbsp medium curry powder
1 tbsp soy sauce
knob of ginger/1 tsp ginger paste
1/2 tin coconut milk or coconut cream
Half a lime
Handful of cashews
1 tbsp sesame seeds

Method:

1. Place noodle nests in a saucepan with boiling water to cook.

2. Heat 1 tbsp sesame oil in a separate pan for 1 minute, then add the garlic, onion and mushrooms. Sauté for a couple of minutes until soft and golden.

3. In a bowl or blender, blitz together the peanut butter, curry powder, soy sauce, ginger, coconut milk and lime to make a peanutty sauce.

4. Add the sauce & broccolini stems to the saucepan and simmer for 5 minutes. Add the noodles & 1 cup of starchy water to this mixture after 5 minutes.

5. Mix all the ingredients together in the pan and add the spinach to the mixture. Crack some black pepper over the top.

6. In the pan you used for the noodles, dry toast the cashews on high heat.

7. Serve the peanutty noodles and veg in a bowl & garnish with the toasted cashews and a sprinkle of sesame seeds.