National Vegetarian Week: Recipe of the day Wednesday - Crunchy nut noodles

Today's recipe was given to me by the same friend who handed me the recipe for Monday's crispy chilli tofu (if you haven't tried that yet I really do suggest you give it a go!). This is definitely another recipe that will go on our regular meal rotation.

Taken from Bosh.tv


Ingredients:


2 tbsp coconut oil
1 tbsp sesame oil
3 cloves garlic grated
2 inches ginger, finely chopped
handful cashews
2 tbsp maple syrup
2 chillies,finely chopped
2 red peppers, chopped
lime juice of 1 lime
1/2 cup spring onions, finely chopped
handful asparagus, ends cut
handful baby corn, cut in halves
handful sprouting broccoli, ends cut
handful sugar snap peas
1/4 cup soy sauce
1/2 cup smooth peanut butter 
1 cup garden peas
cooked wholewheat noodles (enough for 4 people)

Sriracha, to serve

Method:

• Warm the oils in a wok. Add the garlic, ginger, cashews and maple syrup and stir them all around. this will release the aroma of the ginger and garlic
• Add the chillies, red peppers, lime juice and stir them all round so the peppers soften slightly, and stir in the spring onions.
• Add the asparagus, baby sweetcorn, broccoli and sugar snap peas and stir  so everything is covered in the liquid.
• Add the soy sauce, peanut butter and stir so the vegetables are lightly covered in the peanut butter.
• Add the garden peas, cooked wholewheat noodles and stir everything round so everything is well mixed together.
• Serve immediately with a generous squeeze of Sriracha

We have included the video below!